Cranberry Drop Cookies

Today I made the Cranberry Drop Cookies. I never got around to making these last year. The frosting is the key to these cookies with its browned butter. Mmmm. The kids don't care for them so that leaves more for me! I also whipped up a batch of sugar cookies before L even left for school.

Not sure how much more baking will get done before Christmas. Cindy is scheduled to arrive tomorrow and we'll be shopping, not baking. I wanted to try out at least one new recipe - either a cherry cookie with a Hershey Kiss on top or a pecan bar cookies. The only cookie I have to make is the fancy Sugar Candy Dough Cookies because they're the ones the kids can't do Christmas without.

Cranberry Drop Cookies

1/2 c. butter, softened
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
1 egg
2 T. orange juice
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 1/2 c. chopped fresh or frozen cranberries
1 c. chopped walnuts
Frosting:
1/3 c. butter
2 c. powdered sugar
1 1/2 t. vanilla
2-4 T. hot water

In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine flour, baking powder, salt and baking soda; add to creamed mixture and mix well. Stir in cranberries and nuts. Drop by tablespoons onto greased cookiesheet. Bake at 350 F. for 12 to 15 minutes until golden brown. Cool on wire racks. For frosting, heat butter in saucepan over low heat until golden brown, about 5 minutes. Cook for 2 minutes; transfer to a small mixing bowl. Add sugar and vanilla. Beat in water, 1 T. at a time, until frosting reaches desired consistency. Drizzle frosting over cookies. Makes about 5 dozen.