Frosted Cranberry Drop Cookies
I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. —Shirley Kidd, New London, Minnesota
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/2 cups chopped fresh or frozen cranberries
- 1 cup chopped walnuts
- frosting:
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 4 tablespoons hot water
Directions
-
1In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
-
2Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks.
-
3For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
