Taste of Home
Cranberry Cookies with Browned Butter Glaze
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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3/4 cup packed brown sugar
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1 large egg, room temperature
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2 tablespoons orange juice
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/4 cup 2% milk
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2-1/2 cups coarsely chopped fresh cranberries
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1 cup white baking chips
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1 cup chopped pecans or walnuts
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GLAZE:
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1/3 cup butter, cubed
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2 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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3 to 4 tablespoons water
Directions
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1.
Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.
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2.
Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
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3.
For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners’ sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts
1 cookie: 130 calories, 5g fat (3g saturated fat), 12mg cholesterol, 66mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.
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