Name: Cranberry Walnut Cookies – CDR Wiedemann
Ingredients: 1 cup Butter (Unsalted, Softened); 1 cup White Sugar; ½ cup Packed Brown Sugar; 1 Large Egg; 2 tbsp Orange Juice (Fresh is best); 1 tsp Grated Orange Zest; 2 ½ cups All-Purpose Flour; ½ tsp Baking Soda; ½ tsp salt; 2 cups Chopped Cranberries; ½ cup Walnuts (Chopped); 1 ½ cups Confectioner' Sugar; 3 tbsp Orange Juice; 1 ½ tsp Grated Orange Zest

AuthorSamuel Dietzmann

¼ tsp of Almond or Vanilla extract can add extra flavor, optional. Fresh juice from the oranges you use for zest is best for flavor.

[cooked-sharing]

Yields1 Serving

1 cup Butter (Unsalted, Softened)

1 cup White Sugar

½ cup Packed Brown Sugar

1 Large Egg

2 tbsp Orange Juice (Fresh is best)

1 tsp Grated Orange Zest

2 ½ cups All-Purpose Flour

½ tsp Baking Soda

½ tsp salt

2 cups Chopped Cranberries

½ cup Walnuts (Chopped)

Glaze

1 ½ cups Confectioner' Sugar

3 tbsp Orange Juice

1 ½ tsp Grated Orange Zest

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