Before the South Central Community Foundation awards night, I found a new way to use these colorful bursts of flavor - Frosted Cranberry Drop Cookies. I used frozen cranberries because I find it easier and less messy to chop the frozen variety using a food processor.
If you'd like to reinforce the orange flavor, you could add a bit of orange zest to the batter.
For the cookie platter, I decorated the frosted cookies with dried cranberries on some and walnuts on others (see the photo at the top). This "dresses up" the finished cookie, making it fancy enough for holiday trays. Holiday sprinkles would also add a festive touch. I highly recommend them for your Thanksgiving or Christmas get-togethers. Or they'd make a perfect gift from your kitchen this holiday season.
Frosted Cranberry Drop Cookies
From Taste of Home1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup whole milk
2 tbsp. orange juice
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts
Brown Butter Frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla extract
2 to 4 tbsp. hot water or milk
In a mixing bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts.
Use cookie scoop and put 2 inches apart on greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. Cool and then frost. (My cookie scoop size made 3.5 dozen cookies.)
Heat butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to small bowl. Add powdered sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.