Orange Frosted Cranberry Cookies

This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 4 dozen

Ingredients

• FOR COOKIES

• 1  cup granulated sugar
• 1⁄2 cup brown sugar, packed
• 1  cup unsalted butter, softened
• 1  teaspoon orange zest, minced
• 2  tablespoons  orange juice
• 1  egg
• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  cups fresh cranberries (or frozen)
• 1⁄2 cup  nuts, chopped (optional)

• FOR FROSTING

• 1 1⁄2 cups powdered sugar
• 1⁄2 teaspoon orange zest, minced
• 2 -3  tablespoons  orange juice

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Spray several cookie sheets with cooking spray.
3. FOR COOKIES:
4. In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
5. Stir in flour, baking soda and salt.
6. Stir in cranberries and nuts.
7. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
8. Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
9. Remove from cookie sheet to wire rack.
10. Cool completely, about 30 minutes.
11. FOR FROSTING:
12. In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
13. Frost cookies and enjoy!