This is another recipe from the Betty Crocker Cookie Cookbook. Despite having that cookbook since I was a child, I have never made this recipe before.
I am now sorry that I have not made them previously. They were delicious!
For the cranberries, I used an entire bag of fresh cranberries. I think the recipe would also work with frozen cranberries. I do not think it would work with dried cranberries. I don’t think the cookies would have the same consistency.
The orange juice helps cut some of the tartness of the cranberries. It also gives the cookies a lovely orange flavor.
The cookies are soft, with a little of a cake feel. They puff a little while cooking.
They are packed with the cranberries, so they have a ton of flavor.
Honestly, they are a lovely holiday cookie, whether for Christmas or Thanksgiving. I am so glad I made them!
CRANBERRY DROPS
1/2 Cup Butter
12 Cup Sugar
3/4 Cup Packed Brown Sugar
1/4 Cup Milk
2 Tablespoons Orange Juice
1 Egg
3 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Cup Chopped Nuts
2 1/2 Cups Chopped Cranberries
Heat oven to 375 degrees. Cream butter and sugars together. Beat in milk, orange juice and egg. Sift together flour, baking powder, salt, and baking soda. Blend well with the sugar mixture. Stir in chopped nuts and cranberries. Drop by teaspoons onto a greased baking sheet. Bake 10 to 15 minutes.
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