Reviewed: Dec. 12, 2008

Good cookies! Do these freeze well?

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Reviewed: Dec. 11, 2008

I made these exactly per the recipe and they are wonderful! After they cooled I put them in a ziploc bag overnight...and they were even better the next day (not sure about the day after that because they were gone!).

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Christy Z.

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Reviewed: Dec. 10, 2008

These are terrific cookies! Used dried cranberries and just lightly drizzled the icing- that was plenty. A "gourmet" tasting cookie. Will definately make these often, especially around the holidays. Great change of pace from the usual chocolate chip, oatmeal, etc.

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Love2bake

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Reviewed: Dec. 10, 2008

i made these for a progressive dinner in our neighborhood & they were a big hit & they were really good

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Bluesfan60

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Reviewed: Dec. 10, 2008

I made these becasue I had leftover cranberries and I thought they were amazing!! I took some to my husbands work and his boss (who hates cranberries) loved them!!

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JONI

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Reviewed: Dec. 10, 2008

One of the most flavorable cookies I have made in quite some time. I will not change a think and will serve happily with tea or coffee to my Christmas visitors.

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Linda

Cooking Level: Intermediate

Home Town: Neepawa, Manitoba, Canada

Living In: Weslaco, Texas, USA

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Reviewed: Dec. 8, 2008

These cookies will make the tasters eyebrows pop up as they exclaim, "wow, these are really good!" They're good without the glaze but supurb with it.

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Beth

Cooking Level: Expert

Home Town: Placentia, California, USA

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Reviewed: Dec. 8, 2008

These cookies have to be the absolute best. I have made so many batches this past month. Even if you don't ice them they are delicious. Will make these cookies again and again!

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catsdogskids

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Reviewed: Dec. 8, 2008

This is a beautiful cookie, especially for the holidays. I followed the recipe ingredients exactly, but cut the baking time down to about 10 minutes since they seemed to be browning on the bottom to quickly. I used a cookie scoop to get even sized cookies and finished them with a swirl of white chocolate instead of the glaze. They are so pretty!

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tsd1355

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

SOOOOO Good! You don't need to change a thing! I halved the recipe, and everything worked just fine. The cookies are sweet enough that they don't even need the icing!

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Dec. 8, 2008

I made these cookies for the first time this weekend following the recipe exactly. I used my food processor to chop the cranberries. Based on other reviews, I decided to try a cookie before frosting them and decided to just put a drizzle of the frosting on them instead of frosting the whole top of the cookie by putting the glaze in a plastic sandwich bag and then I cut a little piece off the corner of the bag....worked perfectly. I'll definitely be adding this cookie to my recipe list every year!

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Dec. 7, 2008

These were yummy, particularly the next day. I gave it four stars because I only give five stars to those recipes that are so good, I'm willing to sacrifice friendships by spamming the recipe to everyone in my address book. These were good, but I'd just made a five-star molasses cookie the week before and these just didn't measure up to those bad boys. However, I didn't have time to deal with the icing (I've got newborn twins in the house), so I added a cup of white chocolate chips instead. The extra texture was nice. I also chilled the batter to prevent it from spreading, but I've found that if you're careful not to over-grease the cookie sheet, you won't have this problem anyway. Enjoy!

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bibliophile

Cooking Level: Expert

Home Town: Malone, Wisconsin, USA

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Reviewed: Dec. 7, 2008

Since I was making these for the first time, I decided to halve the recipe. I made some changes and omitted the frosting. I had an orange at home but did not want to juice it so I used orange essence instead. This is what I did - 1 cup + 2 tablespoons all purpose flour mixed with 1/4 tsp salt and 1/2 tsp baking powder. I creamed 1 stick of butter with 3/4 cup brown sugar. Added 1 egg, zest of 1 orange and 1/2 tsp orange essence. Added the flour+salt+baking soda. And then I added 1 cup of dried cranberries + 1/2 cup of slivered almonds mixed in with 1 tbls of flour. Refregerated this dough for 30 minutes. Baked at 350 for 12 minutes. And a new cookie tradition is born. This is my new favorite cookie. Very yummy, very classy.

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Preeti

Cooking Level: Expert

Living In: Silver Spring, Maryland, USA

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Reviewed: Dec. 6, 2008

I have a question. Fresh or dried cranberries?

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Lolly

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Reviewed: Dec. 6, 2008

EXCEPTIONAL recipe. I used orange juice concentrate in place of juice as recommended by other reviews. I also added 1/2 teaspoon almond extract and 1/2 teaspoon cardamom because I love the flavor. I used the glaze, made with more of the orange juice concentrate and added 2 tablespoons butter. I drizzled this on the cooled cookies. I think that these cookies can stand alone without a glaze, however when glazed they really popped out when placed on the cookie platter. I took these to a cookie exchange so I wanted them to be really pretty. If you make these you will not be sorry!

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Kim W

Cooking Level: Expert

Living In: Gladstone, Missouri, USA

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Reviewed: Dec. 4, 2008

I made these last night and they are so yummy! I did add a half cup more flour and a bunch more orange zest in both the cookies and the glaze. I also sprinkled a little bit of orange zest on top of the glaze for a very pretty presentation! My boyfriend loved them! I will definitely be making these again!

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Nina

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 3, 2008

These are my one of my favorite Holiday cookie recipes!! I love Orange and Cranberry together and this is not only delicious, these cookies are just different enough to really stand out and wrapped in some clear cellophane, they make a beautiful hostess gift. Their is an elegance to these tasty treats. Easy to prepare and so good!! I also use an orange flavored sugar sprinkle instead of the icing a lot of the time. Lightens the cookie up a bit. Just Orange zest and sugar does the trick!

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ComfortCook

Cooking Level: Professional

Home Town: Eldorado, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 2, 2008

These are wonderful cookies, pretty to look at and not hard to make.

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Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

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Reviewed: Dec. 1, 2008

Awesome! I used whole wheat flour instead so I added an extra egg and a couple splashes of milk since whole wheat flour usually ends up dry. It turned out great. Everyone loved it!

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AshtonNicole

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Reviewed: Nov. 30, 2008

Loved this recipe! I think on of my favorite cookie recipes so far on AR. Yummy holiday cookie. One large orange give enough juice and zest called for in recipe. Chopping the fresh cranberries in the food processer worked great.

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