Reviewed: Nov. 28, 2007

I've been making these at Christmas for several years now. I love them....

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cookie71k

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

These cookies are delicious, especially because they use fresh cranberries. I like to add a touch of vanilla to the batter, but otherwise, they are perfection.

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minichef

Cooking Level: Expert

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Reviewed: Jun. 2, 2007

Every one loved these cookies, I will be making them again

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CC COOKIES

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Reviewed: May 21, 2007

It wasn't bad but wasn't that great, either.... Could be because I used the fresh cranberries that was frozen....??? It took so long to bake and cookies were like between cookies and cakes...

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GENJIRO

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Reviewed: May 8, 2007

These are so fantastic. The only changes I made were adding more orange zest like others suggested and Crasins. I did not made with the glaze since I didn't have powdered sugar. Still excellent. I can't wait to try the glaze next time. Yum!

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CVOELKEL

Living In: Bellevue, Washington, USA

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Reviewed: May 3, 2007

wowowowowowowowowowow. these were fantastic. i used extra orange zest and almonds instead of walnuts, but otherwise kept everything the same. yum. everyone loved them!

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fredthemammoth

Cooking Level: Professional

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Reviewed: Feb. 28, 2007

I made this because I had most of the ingredients on hand, except the walnuts which I substituted for chopped almonds. I also used Craisins (dried cranberries). I added a bit more orange zest than it called for. They taste quite good, but at work where I sell cookies I've had to try to convince people to try them. This is not the recipe's fault, but I can't give this recipe 5 stars when I have to beg people to try them. The good news is, people who try them really like them.

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SKOOSHA

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: San Diego, California, USA

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Reviewed: Feb. 12, 2007

Used margarine instead of shortening, dried cranberries, and chilled in the fridge over night. They came out perfect! Chilling is the key. I didn't change any of the measurements except for a bit more orange zest =). These are hard to mess up and they're soooo good!

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Audrey

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Reviewed: Feb. 3, 2007

Yummy cookie but I have to agree with other reviews-this is a very sweet recipe. Next time I wll cut back on the suger. I also recomend using an organic orange if you are using fresh zest.

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CHARANDTRAV

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Reviewed: Jan. 25, 2007

I can think of only one problem with these cookies - they are SO good I won't be able to stay out of them!! Love the sweet/tart combination of orange and cranberry! One of my favorites. I used the food processer to chop the cranberries and my small scoop to portion them onto the cookie sheet. Perfect. Will definitely be a favorite.

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HEYLOU

Home Town: Columbus Grove, Ohio, USA

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Reviewed: Jan. 23, 2007

Not quite as pretty as I had expected, but they taste very good. I always use a bit more orange zest than required. A nice drizzle of the frosting is all that's needed. These may just make the Christmas cookie list!

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TAMMERSANN

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Reviewed: Jan. 13, 2007

This was a huge hit! People asked for the recipe and also ate up the whole batch. Yum! Note: I thought they tasted better the 2nd day.

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neener

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Reviewed: Jan. 3, 2007

These cookies are a huge favorite of ours! I've made them a few times and always have to make two changes - add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me - I've never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.

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LovesCheese

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Reviewed: Dec. 28, 2006

Really tasty and moist too! A nice change from all of the rich, chocolate desserts and candies. Kind of a pain to mix, but well worth it!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Dec. 27, 2006

I have a new favorite cookie! I did change the recipe from fresh cranberries to about 1 1/2 c craisons (dried cranberries) and it was perfect.

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Suzanne

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Reviewed: Dec. 25, 2006

exellent! these cookies make wonderful holiday cookies and look beautiful!!

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carlaKK9

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Reviewed: Dec. 24, 2006

These cookies were excellent. They are very simple to make. I preferred the cookies without the frosting. When I made the frosting it came out too watery. The cookies are very flavorful.

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MISOHAM

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Reviewed: Dec. 21, 2006

I used this cookie recipe for a holiday cookie exchange. I tried this one b/c of the great reviews. I am a VERY picky eater and didn't think I'd like them...BUT, I was wrong. They were delicious!!! Everyone that had them loved them too. I didn't bother adding the icing, I just used the cookie without it. Thanks for posting the recipe, it was wonderful and I will be making them again next year!!

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tricia

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Reviewed: Dec. 20, 2006

The perfect choice if you want to prepare something extraordinary! Great festive flair!

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Rebekah

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Reviewed: Dec. 20, 2006

WOW! What a wonderful cookie. I just made these last night for a cookie tray and they were the best of all five varities I tried. I did make a few changes to the recipe: *I added 1 1/2 tsp of zest like some of the other reviews suggested. *I used fresh cranberries and sliced them in half (not chopped). I thought they were the perfect size when the cookies baked. *Some of the other reviews suggested adding vanilla extract, but I think that almond extract and cranberries are made for eachother, so... I added about 1/4-1/2 tsp. almond extract. *Instead of walnuts, I added almond gems to accompany the extract. The gems are small enough so they don't stand out too much -- perfect for nut lovers and perfect for the rest of us! *I decided to try the cookies w/o the frosting first because of some reviews stating that the cookies were too sweet. I thought the cookies were perfect w/o the frosting, so why hassel?!! *Also, if I left them in the oven one second longer than 12 minutes, they were overcooked.

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Brooke Salt

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