Cookies
| 1 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 | teaspoon grated orange peel |
| 2 | tablespoons orange juice |
| 1 | egg |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 2 | cups dried cranberries |
Glaze
| 1 1/2 | cups powdered sugar |
| 1/2 | teaspoon grated orange peel |
| 3 |
to 4 tablespoons orange juice (depending on how thick you want your glaze)
-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. -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. |
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