Cranberry Cookies
Makes about 721/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or 1/2 teaspoon orange extract plus 1-1/2 tablespoon water
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries, or dried cranberries
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
Reviews of Cranberry Cookies:
1-5 of 9 reviews Next >>
A cookie baker in From the Black Hills of South Dakota Feb 13, 2008
Would make this again.
These are a hit. I used dried cranberries and no nuts and frosted them with an orange zest powdered sugar icing. I also used whole wheat pastry flour.
A cookie baker in The Black Hills of South Dakota Feb 8, 2008
Would make this again.
I used dried, organic cranberries. I made an orange glaze frosting to bring out the orange/cranberry flavors. I left out the nuts and I used whole wheat pastry flour. Has anyone tried splenda or honey with these fantastic cookies? I will make these cookies again.
laura in tennessee Dec 18, 2007
Would make this again.
I found that dried cranberries work the best, and 2 3/4C unsifted flour made my dough just right. These cookies turned out soft, light, and very flavorful.
mary in Arkansas Dec 17, 2007
Would make this again.
These were delicious and very festive looking. I didn't find the dough wet at all--if anything, mine was kind of dry. I will bake these again and share the recipe.
A cookie baker Dec 10, 2007
Would make this again.
The combinations of flavors was good but it tasted a too much like a bread instead of a cookie.
