Frosted Orange Cranberry Drops
These delicious orange cranberry shortbread cookies are one of my favorite holiday cookies and are always on my holiday cookie tray, Enjoy!
Servings: 4 dozen cookies
Ingredients
- COOKIES:
- 3 c. all-purpose flour
- 1 tsp baking powder
- 1/2 tsp. salt
- 1/4 tsp baking soda
- 1/2 c. butter softened
- 1 c. granulated sugar
- 3/4 c. brown sugar packed
- 1/4 c. whole milk
- 1 lg. egg
- 1 tsp. orange zest
- 2 T. orange juice
- 2 c. dried cranberries
- 1 c. chopped walnuts
- FROSTING:
- 1/3 c. butter
- 2 c. confectioners’ sugar
- 1-1/2 tsp. vanilla extract
- 2 to 4 T. hot water
Instructions
- Preheat oven to 350 degrees. Line baking two sheets with parchment paper; set aside.
- COOKIES: In a medium bowl, combine the flour, baking powder, salt, and baking soda; set aside.
- In a large bowl, beat butter, sugar, and brown sugar until light and creamy. Add milk, egg, orange zest and orange juice; beat until combined.
- Gradually add dry flour mixture to cream mixture; beat until just combined. Stir in cranberries and nuts.
- Drop by tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake 12-15 minutes until golden brown. Cool on wire racks.
- FROSTING: In a saucepan, heat butter over low heat until golden brown, about 5 minutes. Cool for 2 minutes, transfer to a mixing bowl. Add confectioners’ sugar and vanilla, beat until combined. Add water 1 tablespoon at a time, until frosting reaches desired consistency. Frost cooled cookies.
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