These cookies are a delightful blend of tart and sweet, with the richness of brown sugar and the crunch of walnuts complementing the fresh tang of cranberries. Topped with a smooth, buttery glaze that melts in your mouth, each cookie is a little piece of holiday cheer.
Ingredients:
- 2 1/2 cups of chopped fresh or frozen cranberries
- 1 cup chopped walnuts
- 3/4 cup packed brown sugar
- 3 cups all purpose flour
- 2 cups icing sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 1/2 cup butter, softened (plus 1/3 cup butter for icing)
- 1/4 cup whole milk
- 1 large egg
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 to 4 tablespoons hot water (for glazing)
Method:
Preheat oven to 350°F (175°C) and grease baking sheets.
In a large bowl, cream together 1/2 cup butter, sugar and brown sugar until light and fluffy.
Whisk in the egg, milk and orange juice.
In a separate bowl, whisk together the flour, baking powder, salt and baking soda.
Gradually add the dry ingredients to the creamy mixture and mix well.
Fold in the chopped cranberries and walnuts.
Drop by the tablespoon onto the prepared baking trays, about 2 inches apart.
Bake for 12-15 minutes or until golden. Cool on wire racks.
To make the icing:
Heat 1/3 cup butter in a saucepan over low heat until golden brown, about 5 minutes. Let cool for 2 minutes.
Transfer to a small bowl and add icing sugar and vanilla extract.
Whisk in the hot water, a tablespoon at a time, until the frosting reaches the desired consistency.
