"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frosted Cranberry Drop Cookies Recipe

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This recipe for Frosted Cranberry Drop Cookies, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Baker, C&I, TTU
Added: Sunday, February 3, 2008


½ cup butter softened
1 cup sugar
¾ cups packed brown sugar
¼ cup milk
1 egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 ½ cups chopped fresh cranberries (I just use the whole package.)
1 cup chopped walnuts (optional)

1/3 cup butter
2 cups confectioners’ sugar
1 ½ teaspoons vanilla extract
2 to 4 tablespoons hot water

In a mixing bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. (I chop the cranberries first and have them all ready.) Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool on wire racks.

Frosting: Heat the butter in a saucepan while stirring constantly over low to medium heat until golden brown. It takes about 7 minutes. Cool for 2 minutes. Transfer to a small mixing bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. I usually add a little more of the hot water if it looks like I might run out of frosting before I get them all frosted. Makes about 4 dozen cookies.




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