Reviewed: Dec. 19, 2009

These are exceptional in flavor. Not real sweet, but just sweet enough with the icing on top. The only changes that were made was I used pecans instead of walnuts and zested an entire orange and used all of it. Half in the batter and the rest in the icing. The only problem I experienced was removing the cookies from the sheet. The underside of the cookie wanted to roll and stick to the spatula. Once placed on the cooling rack though the cookies looked great.

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Sandy

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2009

Wow, wow, wow - that sums it up! These are probably the best cookies I have ever had/made. I added about 1/4 cup extra flour over what the recipe called for and although I thought the dough was a bit on the dry side, the cookies turned out perfectly and spread just enough. Don't know what other people are talking about when they say that their cookies spread all over the pan, mine barely expanded at all. Baked them for exactly 12 mins at 375 and they are slightly crispy on the outside and soft and chewy on the inside - perfection! I should add that I also added 1/2 tsp of almond extract and I used Oceanspray Craisins as well. I don't find the cookies too sweet at all with the glaze. As for whether the cookies flattened out during baking, mine didn't flatten at all, they actually came out like thick, fluffy cookies, which I preferred. I think part of the trick is to not let your butter get too soft before using it in the mix (certainly don't melt the butter as this will cause the cookies to flatten for sure).

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Lindsay

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Reviewed: Dec. 19, 2009

The cookie is good. My cookies are flat, not sure why. I had to cut the cook time down to 9 minutes, and had to bring down the temp to 325 after trial and error each batch through the oven. I would like a bit more orange flavor, so I will add more OJ next time. Maybe the acidity is why they're flat? Debating whether to add frosting. After trying each batch, decided to add a bit of vanilla extract, which perfectly evened out the flavor. The cookie is quite festive looking. I don't like it fresh out of the oven, but once cooled, is quite good!

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LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Dec. 18, 2009

People love the combo of tart and sweet.

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Jasmine

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Reviewed: Dec. 18, 2009

I modified the recipe based on reader reviews. Instead of using 1 cup butter, I used 1/2 cup butter crisco and 1/2 cup butter. No need for extra flour! I increased the orange zest to 2 tsp and added 1/2 tsp vanilla (I didn't have almond or would have used that). Also, I didn't use the icing. The cookies were sweet enough. Oh yea, and instead of cranberries, I used Oceanspray Craisins.

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abjt4

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Reviewed: Dec. 17, 2009

Exceptional cookie for a soft cake like cookie, along with a balanced taste not to tart or sweet, it is perfect for the holiday. Color makes it festive! While I followed recipe and a few comments to add more flour which came to 3 cups of flour, I only had unsalted pistachio nuts to use. Will be making these again for future holidays.

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dentsalot

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Reviewed: Dec. 17, 2009

I loved them so much that I made another batch immediately after. These had to be the easiest, yummiest (is that a word?) cookies I've ever made/eaten. Thanks for sharing the recipe...it's a keeper for sure.

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ljsousa

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Reviewed: Dec. 17, 2009

Thank you for a fantastic cookie!! I used hazelnuts and did add 1 tsp. pure orange flavoring too along with the juice and zest. Otherwise exactly as written. 14 min. at 365 degrees. Awesome. Thank again this is a definite keeper.

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Beverly Jane

Cooking Level: Expert

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Reviewed: Dec. 16, 2009

These cookies were AWESOME! I followed the recipe excatly and they were perfect. I froze the extra dough and just made a few to test and I was shocked how great they were, even without the glaze. These are going on my cookie trays this year, and will be a favorite in my house!

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 16, 2009

I am a chocolate lover, but this cookie ROCKS! It is such a great flavor combination. I made some to gift my boss and co-workers and everyone LOVED them!

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Nicole A.

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Reviewed: Dec. 16, 2009

I like this cookie, however, I did chop the cranberries very fine and only used 1 cup. I also added 1/2 tsp. of cinnamon to the dry ingredients.

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christisue

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Reviewed: Dec. 12, 2009

Delicious! I drizzled white chocolate over the cookies as some other reviewers had suggested and everyone in my house loved them (kids included).

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HLT75

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Reviewed: Dec. 9, 2009

My fiancee discovered he LOVES cranberries so I cooked these up for him Thanksgiving morning. WONDERFUL cookie. I left the icing off and the flavor was perfect without it. The tartness of the cranberry and the sweetness of the orange really complimented each other well. I've now frozen about 2 bags of fresh cranberries to be able to make this again!

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AZCooker

Cooking Level: Intermediate

Living In: Goodyear, Arizona, USA

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Reviewed: Dec. 8, 2009

These are the best cookies I have ever made. I brought these to an office food day last year, and I recieved the following comment "I am going to slap your mother these are so good!!". I highly recommend this recipe. I do recomment doing small drops for the cookies as the cookies stay more moist, and hold the flavors better.

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Christy Buff

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Reviewed: Dec. 7, 2009

Yum. The cranberries are really tart but since it's in a cookie, the sweetness balances it out.

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clam

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Reviewed: Dec. 1, 2009

These were fabulous!! I used frozen whole cranberries. (I did not dice the cranberries or thaw.) The cookies were wonderful bursts of cranberries. Orange and cranberry are a wonderful pairing always. My 5 year old grandaughter loved them, so at least in our home were a childf favourite!!

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donnamosk

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Dec. 1, 2009

A great cookie to enjoy with a cup of coffee or tea. My cookies turned out a little flat but that's my fault. I think I added to much orange zest. No one complained though. You have to use fresh cranberries. I pulsed mine in the food processor. I also used orange concentrate for the glaze and added powdered sugar until it reached the consistency I wanted. The flavors in this cookie are amazing. Tart and sweet, delicious!

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Amie

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Reviewed: Nov. 29, 2009

I was shocked at how good these cookies actually are! I don't really like cranberry but wanted something different for my holiday baking. I had a hard time with the orange zest, so I added extra orange juice & some orange liqueur (Cointreau) to both the batter and the glaze. Also, I found the batter very sticky, but once it was on the baking sheet for a minute, I was able to mold it into a ball shape. I baked them for about 11 minutes and they were perfect.

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KMarleta

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2009

These were awesome! So so delicious! The only thing I did differently was to add some vanilla extract and they came out perfect! Next time I make them I will either add white chocolate chips into the mix or melt some down and drizzle it over the cooled cookies! You have to try this one! You won't regret it!

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