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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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 24, 2008

Nice orange-y bite with tartness. I used orange craisins and also put a couple drops of orange extract in the batter. I used orange peel from a spice jar and it was quite potent. I was too lazy to add walnuts but next time I make it I will. I think that will definitely add to the rating. Overall, a very good cookie for times when you want a different taste. I'm just more into fudge-y chewy chocolate type cookies than cakey/bread-y fruit cookies.

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Loladear

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Reviewed: Nov. 23, 2008

Awesome cookie. Kids watched me make them, saw me add the cranberries, so they won't touch them. Their loss!!

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Rian

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Nov. 23, 2008

I love these. They have been a hit everywhere I have taken them, I did reduce the sugar though by a 1/4 cup.

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tikkilandon

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Reviewed: Nov. 23, 2008

I had these at a party and everyone loved them.

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Love to Cook

Cooking Level: Expert

Home Town: Monument, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 22, 2008

I just won 1st prize at a cookie exchange with this recipe!!! It was fabulous! The only change I made was to use orange juice concentrate in both the cookies and the glaze for a more intense orange flavor. These cookies look so beautiful with the red cranberry pieces. I chopped mine pretty finely in a food processor and it made them look like little jewels in the cookies. Also, the icing very thick and opaque - you can't see the cookie through the icing. I think I would prefer a glaze so you can see the beautiful cookie through the glaze so next time, I'm going to use more orange juice concentrate and thin out the icing a bit so that it's more translucent and glaze like. But really, these cookies are terrific just as they are. Not overly sweet with a hint of tart and beautiful and very festive.

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wildflower

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 22, 2008

I made these today for a church cookie sale...I wish I could keep them...we all loved them in my house...I forgot to add the chopped nuts but we didn't miss them! They are terrific and I will be making a batch for my family in the coming days.....

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ELENAKI213

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Reviewed: Nov. 21, 2008

My cookies came out perfect! Thanks for the recipe. Will definitely make them again.

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NVGirl

Cooking Level: Intermediate

Living In: Pahrump, Nevada, USA

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Reviewed: Nov. 21, 2008

My five year old is trying to sneak them when I am not looking. We make cookies together once a week and we are always looking for new recipes. I took this one, added a splash of almond extract, used finely chopped almonds instead of the walnuts, and cut my berries in half. My family went crazy. I know that this has already become one of the cookies we will make on a regular basis. YUM!

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CFishies

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Reviewed: Nov. 17, 2008

Wow! What a great recipe! My 5 year old loved them. I used craisins instead of fresh cranberries and skipped the glaze and these cookies were the right amount of sweetness. I will definitely be keeping this one as one of my favorites.

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