Reviewed: Oct. 24, 2009

Easy to make, i'm not real into this type of cookie...my husband requested a cranberry cookie, i found this. He said they "aren't bad" and would give them a 4 out of 5. When I asked if I should look for a different recipe, he said no. So I guess that means he liked them. I had him try one w/frosting and one with out, and he said definately with frosting. **Update, he made me change the rating to a 5. Said that they are definately a 5 the day after, but only a 4 fresh out of the oven. He also wants me to make another batch a.s.a.p.

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Reviewer:

JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Jan. 24, 2009

These cookies were AMAZING! i didn't use the frosting, and i was glad because it would have been too much. Also i would suggest baking only half the dough and saving the rest in the fridge, for later in the week. The cookies really softened up after a few days, so it was a good thing i didn't make them all that first day. Try these cookie, and i hope you'll love them just like i do!!!

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DoubleA

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Reviewed: Jan. 21, 2009

I made these for a church function and everyone wanted the recipe! They are great. The only change i made was I used milk instead of water in the frosting.

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Maggie Mackintosh

Home Town: Tulsa, Oklahoma, USA

Living In: Provo, Utah, USA

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Reviewed: Dec. 12, 2008

The cookie itself is 5-star quality, but I rated this 4 stars because I did not care for the frosting. It turned out to be an unappealing beige color, not white, and was more like a heavy buttercream frosting, more suitable for a cake. The cookies are tart and do need a little sweetness on top - after frosting only a few cookies and throwing the rest of the frosting out, I made the glaze from the "Iced Pumpkin cookies" on this site and that did the trick. BTW, those pumpkin cookies are easy, delicious and perfect for the fall holidays as well.

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SJRJA

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Reviewed: Nov. 15, 2007

Easy and great!

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deskin

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Reviewed: Jul. 15, 2007

These are sooo delicious! Needless to say they didn't last very long in our house, even my 8yr old daughter loved them. The only change I made was to use pecans instead of walnuts. Thank you for sharing this recipe!

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sweetigem

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Reviewed: Dec. 25, 2006

There are truly terrific. After a year, this is the recipe that finally got me to join allrecipies.com - just so that I could rate it. I used fresh cranberries lightly chopped with my Braun hand blender. At a request from a friend, I added some white baker's chocolate to the frosting which went over very well. I frosted only half of the cookies and found that many people (including me) preferred the tart, unfrosted cookie. I did end up having to bake them longer (18 minutes) before they turned "golden brown."

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Brenda H

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Reviewed: Nov. 30, 2006

These were great! I made them for a shower and got lots of requests for the recipe.

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CROMNEY

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Reviewed: Nov. 21, 2006

I love how moist these cookies are. I made them with fresh chopped cranberries, skipped the walnuts and used almond extract in the frosting instead of vanilla.

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