These cookies are wonderful! A little too sweet for me, but my husband is absolutely crazy about them. I did end up adding about 1/3 c more flour as my batter was way too moist. I baked them the 12 minutes. I used just over 1 c. powdered sugar for the glaze and still had a good bit leftover after dipping the tops of the cookies into it. I also added asome natural orange extract to the glaze to kick it up some and to play off the cranberry flavor from the cookie. I also got 45 cookies from the recipe.
Really, really good. I changed the recipe a bit, adding more powdered ginger and using mango instead of some of the cranberries. These are for people who want a soft cookie centre with crispy outer edges. Next time I will increase the crystallized ginger a bit because I love ginger. Also I froze some of the dough in cookie form and baked them later. Excellent.
These are absolutely awesome! The combination of flavors is great and everything compliments each other well. These are very pretty cookies- I drizzled the glaze over the cookies instead of spreading it. No variations-it came out perfect as is and is an easy dough to work with!
These sound so good I want to write them into my cookbook before even trying them.. as I can't get any cranberries here, will have to wait.. looking forward to this recipe!
WOW! WOW! WOW! These are the fantastic-est!! I just took these out the oven and I don't think there's going to be enough left to glaze... Really good combination of the cranberries and ginger. Will be part of my holiday tray this year! I even veganized the recipe based on what I had on hand: soymilk, margarine and ener-g egg replacer. Soooo good, it's hard to type this review when my hands keep moving towards the cooling racks....