Reviewed: Dec. 22, 2008

This is a wonderful cookie recipe. A great light cookie with good flavor. I couldn't find frozen cranberries, so I used dried and soaked them for about 30 minutes in a half/half mixture of orange juice and brandy. I dusted the finished cookie while still a bit warm with powdered sugar. I call them Winter Cranberry Cookies! I might try them next with the fresh cranberries, but I'm wondering if they soften up if not cooked first - will look for others comments about this.

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Reviewer:

MSTYWOODS

Living In: Louisville, Colorado, USA

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Reviewed: Jan. 2, 2008

I didn't have cranberries, so I used dried cranberries! Very good! I also froze the dough initially. Took it out a few weeks later, thawed and baked! Excellent!

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Reviewer:

JANE MN

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

These cookies were very good, actually better when cool than fresh out of the oven. I had some trouble getting them the right thickness and doneness -- if sliced too thin they burn, but if too thick they stay soft. Also, I stored them in an airtight container and they became very chewy. A little trouble in execution, but they taste very good all the same!

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Kristin

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Reviewed: Dec. 13, 2006

Yummy! This were really crisp and buttery! I followed the recipe except I added chopped dried cranberries and chopped dried kiwi for my Christmas colors. I didn't have any walnuts, so I used pecans. I will definitely save this recipe!

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Reviewer:

LITTLEFATCAT

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Reviewed: Dec. 7, 2006

These were very good. I used dried cranberries and drizzled white chocolate over the top.

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Reviewer:

MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 30, 2006

These cookies are wonderful! They're easy, and look festive for the holidays! The flavor is excellent, and they are perfect with a cup of tea or coffee!

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