Publisher Photo
Publisher Photo
A sweet orange frosting pairs well with the tart cranberry flavor in these soft, cake-like cookies.—Crystal Jo Bruns, Iliff, Colorado
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + cooling

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

Nutritional Facts

1 each: 72 calories, 3g fat (2g saturated fat), 10mg cholesterol, 45mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. Combine icing ingredients; spread over cooled cookies. Yield: 6 dozen.
Originally published as Cran-Orange Cookies in Taste of Home Christmas Annual Annual 2009, p136

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCran-Orange Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review