These are delectable cookies! I used a 12-oz bag of fresh cranberries which equaled 2 cups, some left whole and rough chopped. I wanted a stronger orange flavor so I added an extra 1 tsp. of orange zest to both the batter and the glaze. Instead of walnuts I chose to use chopped pecans. I added a ½ cup extra flour, used ¾ br. sugar, added ½ tsp. of almond extract, chilled the dough a little and baked them at 375 degrees. Each batch baked up in 12 minutes producing 48 beautiful light golden brown cookies. They were light and thick cookies with bright red cranberries peeking out. This produced a wonderful citrus-y fruity aroma in my house which I absolutely loved. Cookies were soft, sweet, tart and simply delicious. The pecans are perfect with the cranberries and added a nice crunchy texture to the cookies. The specks of bright red cranberries made for beautiful cookies underneath the snowy white glaze. The orange glaze tastes wonderful adding another wonderful layer of a light sweet flavor and makes a beautiful presentation (see my picture). This is the perfect balance of sweet and tart! This has become one of my favorite holiday cookies to bake and eat. It is easy to make with great results and makes for a wonderful holiday gift. This is one cookie recipe I don’t want to lose!
Was this review helpful?
9 users found this review helpful
These are delectable cookies! I used a 12-oz bag of fresh cranberries which equaled 2 cups,...