![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWB1UJ-opjyoQkklfAbQW_SycADfFusofETWOtbG8FLiqIPvZaSJeqJ5nbs0tq-VD0LNFmz6t31kwOf7CmC0lNzjzBdVCX_BEuiTX40RmAwz8_sg5yj1nsDuJwTJmhRBaVKD-CA/s280/CranberryCookies_LauraFenton.jpg)
Cranberry Cookies
from Betty Crocker’s Christmas
1 cup granulated sugar
¾ cup brown sugar
½ cup butter, softened (margarine may be used)
¼ cup milk
2 Tb orange juice
1 Tb. grated orange peel
1 egg
3 cups all-purpose flour (up to half may be whole wheat—try to fine “white” whole wheat)
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2-2½ cups coarsely chopped cranberries (frozen ok—chop while frozen)
1 cup chopped walnuts (or other nuts)
Browned butter glaze (at bottom)
1. Heat oven to 375o.
2. Mix sugars and butter, then stir in milk, orange juice, egg (and orange peel).
3. Stir in remaining ingredients and drop by rounded teaspoonfuls about 2 inches apart onto greased baking sheet.
4. Bake until light brown, about 10-15 minutes.
5. Cool slightly and then spread with glaze.
Browned Butter Glaze
1. Heat 1/3 cup of butter over low heat until golden brown; cool slightly.
2. Stir in 2 cups of powdered sugar and 1 ½ teaspoons vanilla.
3. Beat in 2 to 4 tablespoons of hot water until smooth and of desired consistency.
Heavens - those look so good! I love cakey cookies. Thanks for sharing your recipe!
ReplyDeleteBlessings,
GG