%3Amax_bytes(150000)%3Astrip_icc()%2F154003-cranberry-orange-cookies-Kimberly-Kahmann-Harvey-1x1-1-3dcc9eaeb86841a5a44913d61d6c20d1.jpg&w=3840&q=75)
Cranberry Orange Cookies
Prep
20 mins
Cook
15 mins
Servings
48
Difficulty
Medium
Ingredients
- 11 cup unsalted butter, softened
- 11 cup white sugar
- ½ cup packed brown sugar½ cup packed brown sugar
- 11 large egg
- 22 tablespoons orange juice
- 11 teaspoon grated orange zest
- 22 ½ cups all-purpose flour
- ½ teaspoon baking soda½ teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 22 cups chopped cranberries
- ½ cup chopped walnuts (Optional)½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest.
- 3
Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed.
- 4
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- 5
Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely.
- 6
Meanwhile, make the glaze: Mix together confectioners' sugar, orange juice, and zest in a small bowl until smooth.
- 7
Spread glaze over the tops of the cooled cookies; let stand until set.
- 8
Kimberly Kahmann Harvey
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