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Recipe Thursday-Cranberry Cookies with a Brown Butter Glaze

Posted on December 16th, 2010 | Posted in Cookies, Recipes

Pretty much every Christmas season since I was born I’ve gotten to partake in a cookie exchange, whether it was just eating or actually exchanging. Oh how I have benefited from many tasty cookies!! This year was no different. I usually like to make an  impressive cookie for exchanges.  This year I tried a new recipe that I got from Eight Broads in a Kitchen’s food blog. They were fun to make and I was proud to exchange them. Enjoy and Happy Holidays!

Cranberry Cookies

Yield 5 Dozen

Ingredients

1 cup sugar (991842)
3/4 cup brown sugar firmly packed (NSU2250)
1/2 cup butter, softened (880024)
1/4 cup milk (HPH008)
2 tablespoons orange juice (TKH64)
1 large egg (EGG011)
3 cups all purpose flour (991867)
1 teaspoon baking powder (NOT1030)
1/2 teaspoon salt (CQS030)
1/4 teaspoon baking soda (991858)
2 1/2 cup cranberries, choppped (559688)
1 cup walnut pieces (BD0131)

Brown Butter Icing

1/3 cup salted butter, no substitutes (880024)
2 cups powdered sugar (991841)
1 1/2 teaspoons  vanilla (NFC1055)
2-4 tablespoons hot water

Method

Cream the butter and sugar. Beat in the milk, orange juice and egg. Add the remaining ingredients mixing only until well incorporated. Using a cookie scoop drop onto a parchment lined cookie sheet. They will spread a little bit during baking so allow room for them to expand. Bake at 350 degrees until light brown, 12-15 min. Allow to cool before icing

Brown Butter Icing

Heat the butter in a saucepan watching it closely till it turns a golden brown.  This is where the flavor is so do not remove from the heat too early. Also, be careful not to burn it. Beat in the powdered sugar and vanilla. Add the hot water and beat till smooth. With a wide bladed knife gently ice each of the cranberry cookies. Allow the icing to set before storing cookies. Apparently these cookies freeze nicely too.

Recipe from Eight Broads in a Kitchen food blog

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