Recipe by WiGal
This is a Country Woman recipe. They are delicious and I think taste even better after freezing.
Top Review by CHEF GRPA
We started making these treats after tasting a batch, her friend whipped up. I immediately requested the recipe and she been baking them by the dozens ever since, she enthuses from her home in New London, Minnesota. 'The icing is an ideal complement to the tart berries in the cookies. Easy drop cookies with all the flavors of cranberry bread. These delicious cookies are soft with slightly crunchy edges. Orange frosting makes them extra special. I did Grating fresh orange zest is extra easy if you have a Microplane. It's one of my favorite kitchen tools to use. One more for Christmas or any time. These cookies are fantastic! They have become one of my favorite cookies. I omit the nuts completely and just use an entire bag of cranberries. I also substitute hot orange juice for the water in the icing. THANK YOU! for posting it. I do play with my food. PRMR 2013....Grpa
- 1⁄2 cup butter
- 1 cup sugar
- 3⁄4 cup brown sugar
- 1⁄4 cup milk
- 1 egg
- 3 tablespoons orange juice
- 3 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 1⁄2 cups raw cranberries, quartered
- 1 cup walnuts
- 1⁄3 cup butter
- 2 cups powdered sugar
- 1 1⁄2 teaspoons vanilla
- 2 -4 tablespoons hot water
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugars.
- Add milk, egg, and orange juice; mix well.
- Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
- Stir in cranberries and nuts with spoon.
- Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
- For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
- Cool for 2 minutes, transfer to a small mixing bowl.
- Add sugar and vanilla.
- Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
- Frost the drop cookies.