Frosted Cranberry Drop Cookies

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  1. 1/2 cup butter, softened
  2. 1 cup sugar
  3. 3/4 cup packed brown sugar
  4. 1/4 cup whole milk
  5. 1 large egg
  6. 2 tablespoons orange juice
  7. 3 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon baking soda
  11. 2-1/2 cups chopped fresh or frozen cranberries
  12. 1 cup California Walnuts'
  1. 1/3 cup butter
  2. 2 cups confectioners' sugar
  3. 1-1/2 teaspoons vanilla extract
  4. 2 to 4 tablespoons hot water

  1. 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.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks.
  3. 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.

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