Cranberry Cookies with

Browned Butter Glaze

    
I won a baking contest with these chunky glazed cookies that are so
easy, even novice bakers can pull them off. What makes them
special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan

TOTAL TIME: Prep: 40 min. Bake: 10

min./batch + cooling
YIELD: about 4-1/2 dozen.

Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup 2% milk
2-1/2 cups coarsely chopped fresh cranberries
1 cup white baking chips
1 cup chopped pecans or walnuts
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons water

Directions
1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy.
Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and
baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking
chips and pecans.

2. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake
10-12 minutes or until light brown. Remove from pans to wire racks to cool
completely.

3. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7
minutes or until golden brown, stirring constantly. Remove from heat. Stir in
confectioners’ sugar, vanilla and enough water to reach a drizzling consistency. Drizzle
over cookies. Let stand until set.

Nutrition Facts
1 cookie: 130 calories, 5g fat (3g saturated fat), 12mg cholesterol, 66mg sodium,
19g carbohydrate (13g sugars, 1g fiber), 1g protein.
© 2018 RDA Enthusiast Brands, LLC