Reviewed: Dec. 11, 2007

If you like this flavor combination, these will surely please. Love them! And, I haven't even put the icing on! I added more zest and a touch more oj. Really pretty cookie for the holidays.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 10, 2007

I used 1 1/2 tsp zest, fresh squeezed orange juice, ALMOND extract (it tastes better than the vanilla), and an extra 1/2 cup of flour. DO NOT skip the icing, even if you just drizzle it on. The icing makes the cookie complete and complex.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: Dec. 8, 2007

These had a great taste, but mine turned out really flat. I wish they had more substance. I'm not sure what I did wrong, the only difference was that I left out the nuts. Will try again.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Dec. 4, 2007

These are very cakey cookies. I ended up adding probably another 1/2 cup of flour to make the dough the right consistency and also used more orange zest. great flavor but i prefer fudgey cookies.

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Karrie

Cooking Level: Expert

Home Town: Bumpass, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Dec. 4, 2007

This recipe has to be one of the best cookie recipes I have ever made (outside of one involving chocolate or peanut butter). the only thing I did different was added about a half a bag of white chocolate chips to the recipe with the nuts and cranberries, and added about a cup of melted white chips to the frosting recipe. It got rave reviews from my co-workers (I even got a hug from one girl)I will keep this recipe for sure.

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stacyr

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Reviewed: Nov. 29, 2007

I replaced the cranberries with Craisins. I added a little extra orange zest but decided the batter wasn't "orange-y" enough, so I added about a half a teaspoon of pure orange extract to kick up the orange flavor a little bit. It turned out a little flat and not very pretty (which is very important since I'm making it as a Christmas cookie to give away), but it certainly was quite tasty! I think I may add a little extra flour next time to help make them puffier.

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BugsNRoo

Cooking Level: Expert

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Reviewed: Nov. 28, 2007

These are amazing! I have a daycare and we bake almost everyday. The kids loved them and so did the parents! I will definately make them again.

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Tanya Taylor

Cooking Level: Intermediate

Home Town: Corcoran, California, USA

Living In: Burney, California, USA

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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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