by Caitlin Saniga
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/2 teaspoon grated orange zest, divided
- 5 tablespoons orange juice, divided
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped cranberries
- 1 1/2 cups confectioners’ sugar
Preheat the oven to 375 degrees.
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 until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. cookies should be spaced at least 2 inches apart.
Bake for 10-12 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.
Makes 4 dozen.
Photo: Caitlin Saniga
*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.