I have made a version of this cookie before. And absolutely loved it. So why not try it again!
The brown sugar gives the cookie a lovely rich color. I also think brown sugar cookies tend to be a little softer than granulated sugar cookies. Maybe this is true, maybe not, but it is my observation.
Again, I wanted to use up my leftover holiday cranberries, so I did end up making a double batch. I still have leftover cranberries to use, but I am dwindling the supply.
The orange rind gives the cookies a nice and bright citrus kick.
And of course the walnuts give the cookies a nice crunch.
They are a little cake like, but not overly so. They are soft and stay that way.
I was asked to make cookies for my church’s community meal. It is something the church does once a month and they don’t always have a dessert. So I will probably be making more and more cookies and dessert treats in the coming months.
Since I doubled the recipe I had some extra to send to work with my husband.
Both the community meal and my husband’s coworkers devoured the cookies. So I recommend making them - they are delicious!
CRANBERRY DROPS
1/4 Cup Butter
3/4 Cup Packed Brown Sugar
3 Tablespoons Milk
1/2 Teaspoon Vanilla
1 Egg
1 1/2 Teaspoons Grated Orange Peel
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Chopped Walnuts
3/4 Cup Chopped Cranberries
Preheat oven to 375 degrees. Grease cookie sheets. In a large mixer bowl on medium speed, cream butter and sugar. Beat in milk, vanilla, egg and orange peel. Combine dry ingredients. Gradually mix into creamed mixture just until combined. Carefully fold in nuts and cranberries. Drop by rounded teaspoons onto cookie sheets, about 2 inches apart. Bake 10 to 12 minutes.
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