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Cran-Orange Cookies Recipe

A sweet orange frosting pairs well with the tart cranberry flavor in these soft, cake-like cookies.—Crystal Jo Bruns, Iliff, Colorado

This recipe is:

Diabetic Friendly

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Cran-Orange Cookies Recipe

Prep: 30 min. Bake: 15 min./batch + cooling

Yield: 72 Servings

30 15 45

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons orange juice
1 teaspoon grated orange peel
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice
1/2 teaspoon grated orange peel

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and peel. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Combine icing ingredients; spread over cooled cookies. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 72 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 45 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Cran-Orange Cookies in Taste of Home Christmas Annual Annual 2009, p136