Cookie recipes appear in thousands of soft, chewy or crisp variations. This one’s special. These cookies are citrusy, nutty, soft in the center with a slightly crunchy edge. Enjoy this treat with a spiced hot tea.
This sweet frosting is made with icing sugar, freshly squeezed orange juice, and grated orange peel. It’s absolutely delicious! As tempting as it is to lick the frosting off the cookie as soon as it’s ready (it’s too good not to), you’ll be doing your taste buds a favour by savoring the sweet combination of cookie and decadent, creamy citrus icing.
BAKE: 10 – 12 minutes · YIELD: About 2 dozen cookies large cookies
1 cup granulated sugar
½ cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon orange peel, grated
2 tablespoons orange juice, freshly squeezed
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups dried cranberries, roughly chopped (fresh or frozen cranberries can be used)
½ cup walnuts, chopped
Heat oven to 350°F. In a large bowl, beat sugars, butter, orange peel, orange juice and egg. If using an electric mixer, set to medium speed, or you can mix with a wooden spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.
Drop dough by rounded teaspoonful onto ungreased cookie sheet. Place cookies about 2 inches apart. Bake 10 – 12 minutes, or until light brown. Remove cookie sheet and place on wire rack. Cool completely. Spread with Orange Frosting.
1 ½ cups icing sugar
1 teaspoon grated orange peel
4 tablespoons orange juice, freshly squeezed
Mix all ingredients until smooth and spreadable.
Now, whether it’s hints for rolling, cutting or keeping moist, clear guidelines, such as outlined in this easy to follow recipe inspired by Betty Crocker, can help to keep your baked creations fresh, enticing and flavourful.