How To make Cranberry Drop Cookies
1/2 cup butter or margarine -- softened
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup milk
2 Tablespoons lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
12 ounces fresh or frozen cranberries
1 cup walnuts :
chopped
In a mixing bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. Drop by heaping teaspoon 2" apart onto greased baking sheets. Bake at 375 degrees for 13-15 minutes or until
How To make Cranberry Drop Cookies's Videos
Cranberry & Nut Cookies
Recipe
2 1/2 C. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 C. Butter
1/2 C. Sugar
1 C. Brown Sugar
2 Eggs
2 tsp. Vanilla
1 1/2 C. Chopped Nuts
1 C. Dried Cranberries
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Cranberry Orange Cookies
So the title of this video is (Holy late) Orange Cranberry Cookies because I actually made this before Christmas but finally got to editing it now! Oh well, better late than never!
This was one of the new cookies I put in my Christmas cookie box this year and it was a favorite. I will definitely be making these again soon.
Cranberry Orange Cookies
Ingredients:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons orange juice
1 teaspoon orange zest
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups dried cranberries*
Icing:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1/2 teaspoon orange zest
*I made a second batch of these cookies and did not chop up the cranberries and they turned out just fine.
Directions:
Mix butter and sugars together.
Add egg, orange juice and orange zest and mix well again.
In a medium bowl combine flour, salt and baking soda.
Add slowly to the mixture until well blended.
Add cranberries and mix by hand.
Drop by tablespoon full onto cookie sheets.
Bake at 350ºF for 8 - 10 minutes.
Put wax paper under your cooling racks. (This makes for easier clean up of the drizzled icing.)
Let cookies stand for 2 minutes on cookie sheet then remove to cooling racks.
While cookies are cooling, make your icing.
In a medium bowl, stir together the powdered sugar, orange juice and orange zest until well mixed.
Drizzle this over the cookies.
Let icing harden. You can put them in the freezer to make the icing harden faster.
Store in an airtight container - unless you eat them all first! (They really are that good!)
Enjoy!
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Video edited by CMR
Music: Nemesis on YouTube Audio Library
Produced with CyberLink PowerDirector 15
Oatmeal Cranberry Chocolate Chip Cookies | Anna Olson's Homemade Holiday Gifts
This recipe for oatmeal cranberry chocolate chip cookies, with its textures and colours, looks lovely layered in a glass jar done up for holiday gift-giving.
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How to Make my Easy Cranberry & Orange Shortbread Recipe
My cranberry and orange shortbread cookies recipe is easy and divine! Today I'm sharing how to make these beautiful little gems, perfect for a tea-time treat or even for gifting.
Don't forget to like, share and subscribe to hear every time I share a new recipe!
Happy baking friends! :)
You can see the full written recipe over on my blog:
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Cranberry Orange Icebox Cookies | Sally's Baking Recipes
These cranberry orange icebox cookies are buttery shortbread-like cookies flecked with chewy dried cranberries and fragrant orange zest. For a sparkly edge and sweet crunch, roll the logs of dough in coarse sugar before slicing and baking.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cranberryorangeiceboxcookies
• More of Sally's baking recipes:
Cranberry Orange Spice Cookies Recipe
Learn how to make Orange Spice Cookies. These festive little cookies are spiced generously and covered with dried cranberries. They are a delightful little cookie perfect for sharing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
You can store the batter in the fridge up to 2 days before baking.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!