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Cranberry-Pumpkin Cookies

Reviewed: Nov. 7, 2011
as we love the tartness of cranberries, i doubled the amount of fresh cranberries. i don't think they need to be cut in half - and i wouldn't waste my time next time. (just sifting through fresh cranberries to get rid of the icky ones is time-consuming enough!) additionally, i topped the cookies with a fresh orange glaze made from powdered sugar, fresh orange rind and fresh orange juice. next time i would double the recipe - all that work for only 32-38 cookies is silly. the batter is a little tough to work with -- it is a thinner moister batter than most cookie doughs. my 13 year old daughter decided they were a great "breakfast cookie". it was hard to argue with her! i would definitely make them again!
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