Cranberry Orange Cookies
A very nice, light alternative to all the heavy iced sugar and chocolate cookies at the holidays! Went over very well with both genders and various ages.
I followed this pretty much exactly, except that I added a little extra orange zest to the batter (1 1/2 tsp) and added a little more flour (1/4 cup) as some reviews advised. I also used fresh cranberries, pulsed in the food processor, and about a tsp of vanilla.
DO NOT add more flour if you're not at a high altitude. Yes, the batter will look a little greasy, but it'll be fine. More flour makes it taste, well, floury.
They're right about overcooking, though. This is a light cookie, almost cake-like. As soon as the edges turn brown, take them out.
Also, if you really want 4 dozen cookies out of this, forget "rounded tablespoon" size. Try a big rounded teaspoon - about walnut size. They cook better and more evenly and they're still plenty big.
I didn't do the frosting, but might next time. I don't like super-sweet cookies, but these aren't anywhere near super-sweet. They're tangy and light and very good.
3 users found this review helpful
Dec. 11, 2011