FROSTED CRANBERRY DROP COOKIES
I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 17
Steps:
- In a 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. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED CRANBERRY DROP COOKIES
Make and share this Frosted Cranberry Drop Cookies recipe from Food.com.
Provided by WiGal
Categories Drop Cookies
Time 2h5m
Yield 50 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugars.
- Add milk, egg, and orange juice; mix well.
- Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
- Stir in cranberries and nuts with spoon.
- Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
- Cool.
- For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
- Cool for 2 minutes, transfer to a small mixing bowl.
- Add sugar and vanilla.
- Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
- Frost the drop cookies.
FROSTED CRANBERRY DROP COOKIES
Shirley Kidd started making these treats after tasting a batch her friend whipped up. 'I immediately requested the recipe and have been baking them by the dozens ever since,' she enthuses from her home in New London, Minnesota. 'The icing is an ideal complement to the tart berries in the cookies.'
Provided by Allrecipes Member
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- 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.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until golden brown. Cool on wire racks.
- For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 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.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.4 g, Cholesterol 19.9 mg, Fat 8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 100.8 mg, Sugar 20.5 g
FROSTED CRANBERRY-OATMEAL COOKIES
Enjoy the sweet taste of our Frosted Cranberry-Oatmeal Cookies. These Frosted Cranberry-Oatmeal Cookies are made with walnuts for an extra nutty flavor.
Provided by My Food and Family
Categories Home
Time 1h4m
Yield 24 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Reserve 1 Tbsp. each cranberries, raisins and nuts. Place cookie dough in large bowl. Add oats, milk and remaining cranberries, raisins and nuts; mix well.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
- Bake 10 to 14 min. or until lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cookies; top with reserved cranberries, raisins and nuts.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CRANBERRY DROP COOKIES
Pam Baker of South Charleston, West Virginia cherishes this recipe from a favorite children's Christmas book. "My 22-year-old daughter bakes these cookies each Christmas," Pam relates.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
FROSTED CRANBERRY DROP COOKIES
Shirley Kidd started making these treats after tasting a batch her friend whipped up. 'I immediately requested the recipe and have been baking them by the dozens ever since,' she enthuses from her home in New London, Minnesota. 'The icing is an ideal complement to the tart berries in the cookies.'
Provided by Allrecipes Member
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- 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.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until golden brown. Cool on wire racks.
- For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 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.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.4 g, Cholesterol 19.9 mg, Fat 8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 100.8 mg, Sugar 20.5 g
ORANGE-FROSTED CRANBERRY COOKIES
Share the classic flavor combo of orange and cranberry in a frosted homemade cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 0 g
ORANGE FROSTED CRANBERRY COOKIES
This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!
Provided by Sydney Mike
Categories Drop Cookies
Time 1h10m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Spray several cookie sheets with cooking spray.
- FOR COOKIES:
- In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
- Stir in flour, baking soda and salt.
- Stir in cranberries and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- FOR FROSTING:.
- In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
- Frost cookies and enjoy!
Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7
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