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Cranberry Orange Cookie
Cranberry Orange Cookie
Diana Rattray
At a Glance
Course : Cookies and Candy
Special : Easy, For Kids
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Christmas, Fall, Halloween, Thanksgiving, Winter
 
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Iced Cranberry-Orange Cookies

From Diana Rattray,
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These festive and delicious drop cookies are flavored with orange juice concentrate and filled with plump dried cranberries.

INGREDIENTS:

  • 3/4 cup granulated sugar
  • 1/2 cup dark or light brown sugar, packed
  • 4 ounces butter, softened
  • 1/2 cup sour cream
  • 1/2 cup orange juice concentrate, thawed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups quick oats
  • 1 1/2 cups dried cranberries (6 ounces)
  • 1/2 cup chopped pecans, optional
  • -
  • Icing:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons orange juice concentrate, thawed
  • 2 tablespoons melted butter

PREPARATION:

Line cookie sheets with parchment paper or silicone mat; spray lightly with nonstick cooking spray.

In a mixing bowl, beat sugars with butter until smooth. Beat in sour cream, orange juice concentrate, vanilla, and eggs.

In a bowl, combine the flour, baking powder and soda, and oats. Slowly stir into the first mixture, blending well. Stir in the dried cranberries and pecans, if using.

Using a teaspoon, drop spoonfuls of cookie dough onto prepared baking sheet, spacing about 2 inches apart. Chill the cookies for about 15 minutes before baking. Heat oven to 350°. Bake cookies for 10 to 14 minutes, until browned and set.

For icing, combine confectioners sugar with the melted butter and 3 tablespoons of orange juice concentrate. Add more juice, as needed to make a spreadable mixture. Spread a little of the icing on hot cookies.
Makes about 4 to 5 dozen drop cookies.

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