Reviewed: Dec. 23, 2009

These are REALLY good. I made my own mistakes because I used shortening instead of butter, and mine actually came out fairly dry because of that and adding extra flour. They still TASTE good though, so I will not (like so many others) dock the rating of this cookie based on my own mistakes. Don't change the recipes at all if you want to make sure you are ACTUALLY getting the same cookie that the recipe says. Either way, these were STILL delicious, regardless of my own faults, and I WILL be making these again! Fantastic recipe!

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Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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Reviewed: Dec. 23, 2009

These cookies are fantastic. I like the tartness and they are very pretty. I highly recommend them.

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Nln

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Reviewed: Dec. 23, 2009

Loved these cookies! We had to freeze them to stop from eating them all! I used frozen cranberries which I defrosted then chopped. I didn't feel the need for the icing because they were just perfect without it. They are a soft, almost cake like cookie - not what I expected, but very good!

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Marie

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2009

A truly phenomenal cookie (and so pretty too)! Added these to my Christmas baking this year and am really glad I did (hubby raved about them)! Thought it would be nice to bake something in without chocolate! The combination of orange and cranberry is classic and I added 1/2 tsp of almond extract which goes so nicely with these flavours. Also used about 1 1/2 tsps of orange zest. Left out the walnuts and used fresh cranberries. The icing is a must....mmmmm! Will make these again hands down!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Dec. 23, 2009

Wow. These are the first cookies I've ever made that turned out fantastic. Normally I bake dessert that is NOT edible. I didn't get my cookies to be round with a perfect drizzle like the ones in the photo, but despite their funny shape they taste delicious. I'm very excited to bring with me to the Christmas Eve party. I followed the recipe exactly, but I used the zest of almost a whole orange, probably 3/4 of it, and squeezed all of the juice from the orange, and used fresh cranberries.. only a tinge more than the recipe calls for. I also added slivers of almond since I don't like walnut. Other than that I followed it exactly. Mine were done in 11 minutes at 350. My oven is old and doesn't heat up right, so have to keep it below 350 or it quickly turns to 500 in there. Thanks so much for the recipe, I love these cookies.

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acates2004

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Reviewed: Dec. 23, 2009

this cookie in fantastic! I did make one addition to it however. When adding in the cranberries and nuts, I added about 1 1/2 cups of white chocolate chips. Of course you can them to taste. That just boosted this cookie to one of our families favorites! This ones a KEEPER!!

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Kerrie

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Reviewed: Dec. 22, 2009

The favorite cookies for this year's cookie bake. My girlfriends and I made 12 different kinds of cookies today and this was by far my (and my husband's) favorite.

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Ann C

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Reviewed: Dec. 22, 2009

Absolutely delicious! I used frozen cranberries and ran them through a food processor until they were in pretty small pieces. It worked out great!

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mbwick3

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Reviewed: Dec. 22, 2009

Everyone loved these cookies! I made them without the frosting and they were still a hit for our cookie exhcange at work. Next time I make them, I think I'll use the frosting, just because I love the orange flavoring. I also used homemade vanilla in mine. thank you for sharing. These cookies are delicious and pretty!

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MEJ

Cooking Level: Intermediate

Home Town: Cascade, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Dec. 22, 2009

I made these for my family's annual Cookie Day (the ladies bake from sunrise to sunset and we assemble assorted cookie platters for friends) and they were wonderful and fun to make! Everyone enjoyed the "healthiness" of these cookies, with the orange zest and cranberries. I am keeping these on my recipe list for next year!

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Dec. 22, 2009

The whole family absolutely loved them! I added orange extract and they were perfect.

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Marjie

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Reviewed: Dec. 22, 2009

Awesome! I made these just like the recipe, no changes, none! I have made 4 batches so far, just brought some into my office, coworkers are ooing and awwwwing. Great recipe, thanks for sharing.

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LROGERS927

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Reviewed: Dec. 21, 2009

These were so yummy! The orange and cranberry together make it a sweet yet refreshing cookie.

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osulolli

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Reviewed: Dec. 21, 2009

A really wonderful, festive cookie. I've never baked with cranberries before, so I was really happy these turned out completely ace!! The glaze is definitely a must though. Without it they were good, with it they're fantastic!

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Jewelz

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Reviewed: Dec. 21, 2009

I just made these cookies to take to a cookie swap and they are amazing! I did make a few changes after reading the other reviews. I added a 1/2 cup more flour than it originally called for and chilled the dough in the fridge for 15 minutes before baking at 350 for 12 minutes. They look light in color when you pull them out of the oven, but do no keep them in longer. I will definitely add these to my cookie recipe collection! So yummy!

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lisamh

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Reviewed: Dec. 21, 2009

OH my goodness I am still baking these and I had to rush over to the computer after the second batch came out.....if you are on the fence you simply HAVE TO give this cookie a try!!!! I did use BUTTER, fresh cranberries and chopped them in half. The only change I made was I subbed 1/2 splenda (still used another 1/2 cup white and brown sugar). They are really good without the glaze...but wow are they incredible WITH the glaze! I find my oven runs hot so 10 minutes was enough. Oh...one more thing...I used one orange in the batter (zest from the whole orange, and all the juice)...then in the glaze, I used the juice from half an orange. I personally liked allowing some of the pulp to fall in the bowl for both the batter and glaze. AMAZING!

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TurtleLove

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Reviewed: Dec. 21, 2009

Tried these on a whim and they have become a new favorite. This will easily be the best cookie on my cookie tray this year. I did make a couple alterations after reading other reviews. I substitued 1/2 cup of butter flavored Crisco for 1/2 the butter and I added a tsp of orange extract. I also threw in about a cup of chocolate chips. I would recommend that you don't skip the icing, as others have suggested. I tried 1/2 a cookie without the icing and the other half with. Definitely better with the icing. Enjoy!

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Dec. 21, 2009

Amazing - Unbelievable - My new favorite cookie!! The only change I made was instead of 2 T of OJ I used 1 T Cointreau & 1 T OJ in the batter and then added a little Cointreau to the icing - just because I have it in the house and never use it. I used frozen cranberries since the recipe didn't specify. I let them sit out on the counter for about 30 minutes and then chopped with my PC chopper. I think the coldness of the cranberries helped the cookies stay during the baking process. I made these a few days ago for my Christmas cookies and I now have to make another batch - and everyone asked for the recipe.

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JESOLEN

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Reviewed: Dec. 21, 2009

Made these over the weekend during my Christmas cookie-baking marathon, and they're super yummy! These are a nice complement to all the chocolate cookies I make. They'll have a permanent place in my cookie repertoire. I used dried cranberries instead of fresh and skipped the icing, but used a fresh Louisiana orange in the dough. Maybe that's what made it extra yummy. :-)

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Dec. 21, 2009

Fab-u-lous! The perfect Christmas cookie! The icing brings them from a 9 to a 10, so not totally necessary, but worth the effort (and they really look pretty drizzled with the icing). The only changes I made were to use some orange extract instead of the zest (since I didn't have any oranges on hand) and I swapped out 1/2 cup of flour for 1/2 cup of rolled oats - that was on a whim, I thought it might give the cookies a little extra body, and it really worked. Try these - I just made my first batch and have instantly decided that these are going to be my give-away holiday treats this year :)

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ahfisher

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Montreal, Quebec, Canada

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Cranberry Orange Cookies

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