FROSTED CRANBERRY DROP COOKIES
Make and share this Frosted Cranberry Drop Cookies recipe from Food.com.
Provided by WiGal
Categories Drop Cookies
Time 2h5m
Yield 50 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugars.
- Add milk, egg, and orange juice; mix well.
- Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
- Stir in cranberries and nuts with spoon.
- Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
- Cool.
- For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
- Cool for 2 minutes, transfer to a small mixing bowl.
- Add sugar and vanilla.
- Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
- Frost the drop cookies.
DICKIE'S CRANBERRY DROP COOKIES
This was in an old recipe box of mine. It came from a college friend 30 years ago. She and her family made these at Christmas time and gave them away in tins.
Provided by Bren in LR
Categories Drop Cookies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375*F.
- Cream butter and sugars together.
- Beat in milk, orange juice and egg.
- Sift together flour, baking powder, salt and baking soda.
- Add flour mixture in batches to the batter blending well after each addition.
- Stir in chopped nuts and cranberries.
- Drop dough by teaspoonfuls on greased baking cookie sheets.
- Bake 10 to 15 minutes. Allow to cool completely before placing in storage tins. They become more moist over time.
Nutrition Facts : Calories 579.4, Fat 21.7, SaturatedFat 8.9, Cholesterol 54.8, Sodium 466.2, Carbohydrate 90.1, Fiber 4.2, Sugar 47.5, Protein 9.1
GINGER DROP COOKIES
My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! -Bethel Walters, Willow River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY GINGER DROP COOKIES
Cranberries are one of my favorite fruits to eat. Now it is known how healthy they are for you. So you won't have any problem feeling guilty for eating more than one. Well that is what I tell myself, ok?
Provided by Carol Junkins
Categories Cookies
Number Of Ingredients 15
Steps:
- 1. Heat oven to 375 degrees F, Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl, beat on medium speed until well mixed. Add milk and egg, beat until smooth. Add flour, baking powder, ground ginger and baking soda: beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
- 2. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet, cool on wire rack.
- 3. Combine powdered sugar and enough milk for desired glaze consistency in a small bowl, mix well spread or drizzle glaze on cooled cookies.
FROSTED CRANBERRY DROP COOKIES
I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LINDA'S CRANBERRY COOKIES
Cranberries and white chips put a new spin on Chocolate Chip Cookies. These cookies are soft on the inside, with a little crunch around the edges. Perfect for the holidays.
Provided by Tori
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
- Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 17.5 g, Cholesterol 24.9 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 120.4 mg, Sugar 10.6 g
GINGERBREAD DROP COOKIES
A wonderful gingerbread cookie without having to roll and cut out! Cooking time is per batch. These freeze very well. Thaw for one hour before serving. Recipe courtesy of Better Homes and Gardens.
Provided by Marie
Categories Dessert
Time 28m
Yield 7 doz cookies
Number Of Ingredients 12
Steps:
- In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
- Beat until well combined.
- Beat in molasses, eggs, and milk until well mixed.
- Beat in as much flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Stir in raisins and nuts.
- Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
- Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
- Remove from pans and cool on wire racks.
Nutrition Facts : Calories 820.3, Fat 37.1, SaturatedFat 8.4, Cholesterol 60.7, Sodium 317.9, Carbohydrate 115.8, Fiber 3.2, Sugar 61, Protein 9.4
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