WWA Recipe

Cranberry Cookies with Brown Butter Glaze - Judy Stanfill

Use fresh or frozen cranberries; dried (Craisins) won't work

Ingredients:

1 cup sugar
3/4 cup brown sugar firmly packed
1/2 cup butter, softened
1/4 cup milk
2 Tbsp. orange juice
1 large egg
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baaking soda
2 1/2 cups fresh or frozen cranberries, chopped coursely
1 cup walnut pieces

Directions:

Cream butter and sugar. Beat in milk, orange juice and egg. Add the remaining ingredients, mixing only until well blended. Drop by tablespoons onto a parchment lined cookie sheet. They will spread a bit during baking.

Bake at 350 until lightly brown, 12-15 minutes. Cool before icing.

Brown Butter Icing - Don't skip-this make the cookies!

Ingredients:

1/3 cup salted butter (no substitutes)
2 cups powdered sugar
1 tsp vanilla
2-4 tbsp hot water

Directions:

Heat butter, watching it closely until it turns a golden brown. This is where the flavor comes but watch closely as not to burn. Beat in the powdered sugar and vanilla. Add the hot water and beat till smooth. Use a wide knife blade to ice cookies.