Dickies Cranberry Drop Cookies Food

FROSTED CRANBERRY DROP COOKIES

Steps:

• In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

CRACKLED CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain., In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries., Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

CRANBERRY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.

DICKIE'S CRANBERRY DROP COOKIES

Steps:

• Heat oven to 375*F.
• Cream butter and sugars together.
• Beat in milk, orange juice and egg.
• Sift together flour, baking powder, salt and baking soda.
• Add flour mixture in batches to the batter blending well after each addition.
• Stir in chopped nuts and cranberries.
• Drop dough by teaspoonfuls on greased baking cookie sheets.
• Bake 10 to 15 minutes. Allow to cool completely before placing in storage tins. They become more moist over time.

CRANBERRY-ORANGE COOKIES

Steps:

• Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
• Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

FROSTED CRANBERRY DROP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugars.
• Add milk, egg, and orange juice; mix well.
• Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
• Stir in cranberries and nuts with spoon.
• Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
• Cool.
• For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
• Cool for 2 minutes, transfer to a small mixing bowl.
• Add sugar and vanilla.
• Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
• Frost the drop cookies.

FRESH CRANBERRY COOKIES

Steps:

• In a food processor or blender pulse cranberries until medium-fine. Set aside.
• Cream sugar and butter.
• Add all the rest of the ingredients except cranberries; mix well.
• Gently mix in cranberries.
• Drop by spoonfuls on greased cookie sheet.
• Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
• Brush on the glaze while still warm.
• *GLAZE*.
• Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.

CRANBERRY OATMEAL DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder, cinnamon and nutmeg, set aside. In a medium bowl, cream the butter and sugar. Stir in the egg, milk and orange zest. Add dry ingredients, mix until well blended. Then stir in the quick oats, cranberries and nuts.
• Drop dough by tablespoons onto the prepared cookie sheets about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. Remove to cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, orange zest and vanilla. Stir in the orange juice 1 tablespoon at a time until desired consistency is reached. Drizzle onto cooled cookies.

CRANBERRY GINGER DROP COOKIES

Steps:

• Heat oven to 375°F Lightly grease cookie sheets.
• Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
• Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
• Immediately remove from cookie sheet; cool on wire rack.
• Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.