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Frosted Cranberry Drop Cookies

Shirley Kidd started making these treats after tasting a batch her friend whipped up. "I immediately requested the recipe and have been baking them by the dozens ever since," she enthuses from her home in New London, Minnesota. "The icing is an ideal complement to the tart berries in the cookies."

30 ServingsPrep: 25 min. Bake: 15 min./batch

Ingredients

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup milk
1 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

In 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.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
at 350° for 12-15 minutes or until golden brown. Cool on wire

2 of 2

Frosted Cranberry Drop Cookies (continued)

Directions (continued)

racks.
For 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.
Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 202 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 120 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.