TOP Reviews:
WOW! What a wonderful cookie. I just made these last night for a cookie tray and they were the best of all five varities I tried. I did make a few changes to the recipe: *I added 1 1/2 tsp of zest like some of the other reviews suggested. *I used fresh cranberries and sliced them in half (not chopped). I thought they were the perfect size when the cookies baked. *Some of the other reviews suggested adding vanilla extract, but I think that almond extract and cranberries are made for eachother, so… I added about 1/4-1/2 tsp. almond extract. *Instead of walnuts, I added almond gems to accompany the extract. The gems are small enough so they don’t stand out too much — perfect for nut lovers and perfect for the rest of us! *I decided to try the cookies w/o the frosting first because of some reviews stating that the cookies were too sweet. I thought the cookies were perfect w/o the frosting, so why hassel?!! *Also, if I left them in the oven one second longer than 12 minutes, they were overcooked.
These cookies are a huge favorite of ours! I’ve made them a few times and always have to make two changes – add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me – I’ve never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.
Oh my goodness these are THE BEST! I usually make cranberry orange bread during the holidays, but from now on I’m making these cookies instead. I added a splash of vanilla extract, pulsed the fresh cranberries in my food processor and used 2 T. orange juice concentrate instead of orange juice and they spread out beautifully and have the perfect texture and balance of sweet and tart. I didn’t even make the icing and my 3 year old loves them! Thank you Meg!
OMG whoever submitted this, I LOVE YOU. i tried making seven different types of cookies in the last 3 days, because I have a cookie party tomorrow night and nothing would turn out right.. and then i stumbled on this just because I had bought (dried) cranberries for another recipe and I had allthe other ingredients, so i was like, ok lets give it a go. THEY TASTE FABULOUS!. they look adorable, very appropriate to give as gifts, they are sooo easy to make and yeah, just brilliant. but DO NOT overcook them. take them out when they go golden around the edges and it may well be befor e 12 minutes is even up. THANKYOU to whoever posted this on here!!!!
I grated one whole orange and used all the zest as it tends to have a better kick and presentation. Also instead of orange juice, I squeeze all the juice of the grated orange. Use 1/3 of the juice mix into the cookie batter (to give a more citrus-y taste) and the rest for the frosting.
VERY good! Chewy. a bit on the sweet side with the glaze, I preferred it without it, and I REALLY like my sweets! I’d also suggest adding 1/2 cup of flour, which would produce a slightly softer, less sweet cookie. But, over all, the taste is great! Definitely made it into the family favorites!
Ingredients
For the cookies:
3/4 cup butter, softened
1 cup sugar
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