Frosted Cranberry Orange Drops 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.

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.

ORANGE FROSTED CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray several cookie sheets with cooking spray.
• FOR COOKIES:
• In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
• Stir in flour, baking soda and salt.
• Stir in cranberries and nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• FOR FROSTING:.
• In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
• Frost cookies and enjoy!

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.

FROSTED CRANBERRIES

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
• In large bowl, cream together the white.
• and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
• Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.

ORANGE-FROSTED CRANBERRY COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.