Holiday Cranberry Cookies

These festive drop cookies are made with sugar and brown sugar, a little orange juice, and loaded with chopped cranberries and walnuts, then spread with a browned butter frosting.

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Ingredients:

• 1/2 c. butter (NO Substitutes)
• 1 C. Sugar
• 3/4 C. packed brown sugar
• 1/4 C. Milk
• 1 egg
• 2 1/2 Tablespoons Orange Juice
• 3 C. Flour
• 1 teas. Baking Powder
• 1/2 teas. Salt
• 1/4 teas. Baking Soda
• 2 1/2 C. chopped fresh Cranberries
• 1 C. chopped walnuts
• FROSTING--
• 1/3 cup butter (no substitutes)
• 2 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 2-4 T. hot water

Method

Cream butter and sugars; add milk, egg, and orange juice. Beat smooth. Combine dry ingredients and add to cream mixture. Stir in cranberries (I chop mine in a blender, or food processor; they chop better if you chop them while frozen.) Stir in nuts. Drop by spoonfuls 2" apart onto greased baking sheet. Bake at 350 degrees for 12-15 minutes (until lightly golden on bottom.). Let cool and then frost. FROSTING: Heat butter in saucepan over medium-low heat until a golden brown color, about 5 minutes. (It's very important that the butter is golden brown, because it gives the butter a different flavor.) Cool for 2 minutes; add powdered sugar and vanilla; stir. Add hot water, a tablespoon at a time, until a spreadable consistency. Frost the cookies.

Notes: Make sure to use real butter, especially for the frosting because heating the butter gives it a wonderful flavor.

Number of servings: 4-5 dozen

Submitted By: triple*eee
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