This recipe is a little more complicated than some, but the addition of fresh cranberries is stellar — Submitted by Celeste
Cranberry Orange Almond Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons fresh squeezed orange juice
¼ tsp. almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 oz. bag) fresh cranberries, cut in half
1/2 cup slivered almonds (optional)
Orange glaze (optional)
1/2 teaspoon grated orange zest
2 tablespoons fresh squeezed orange juice
1 1/2 cups confectioners’ sugar
Directions:
Preheat the oven to 375 degrees F.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest, 2 tablespoons fresh squeezed orange juice and almond extract. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and slivered almonds, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are lightly golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 2 tablespoons fresh squeezed orange juice and confectioners’ sugar until smooth. Drizzle over the tops of cooled cookies. Let stand until set.