AuthorSamuel Dietzmann¼ tsp of Almond or Vanilla extract can add extra flavor, optional. Fresh juice from the oranges you use for zest is best for flavor.
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
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.
Meanwhile, make the glaze: Mix together confectioners' sugar, orange juice, and zest in a small bowl until smooth.
Spread glaze over the tops of the cooled cookies; let stand until set.
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
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.
Meanwhile, make the glaze: Mix together confectioners' sugar, orange juice, and zest in a small bowl until smooth.
Spread glaze over the tops of the cooled cookies; let stand until set.
