COOKIES
1 c. butter, at room temperature
1 c. sugar
1 egg
1 T. orange zest
1 t. vanilla
2 T. orange juice
2 1/2 c. flour
3/4 t. baking soda
1/2 t. salt
2 c. fresh or frozen cranberries, chopped
GLAZE
1 c. powdered sugar
2 T. orange juice
Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
In large bowl, beat butter and sugar on medium speed for two minutes. Add egg, zest, vanilla, and juice; mix one minute or until totally combined. Add flour, baking soda, and salt to bowl and mix on low until just combined. Fold in chopped cranberries.
Use a medium cookie scoop to form balls and place on prepared baking sheet. Bake 9-11 minutes or until edges are slightly golden. Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling rack.
While cookies cool, whisk icing ingredients together. Use a teaspoon to drizzle glaze over cooled cookies and allow to set before serving.
Makes about four dozen.
Notes: I use silicone baking mats instead of parchment paper. Using a small scoop, I get about five dozen cookies from this recipe. If you like coconut, try coconut cranberry chews for a cookie that's similar to this one, but with a few changes.
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