Fresh Cranberry and Orange Cookies

Fresh Cranberry and Orange Cookies

Dough:
1 cup butter, softened
1/2 cup brown sugar, packed
1 cup white sugar
1 egg, lightly beaten
1 teaspoon grated orange zest
2 tablespoons orange juice
1 teaspoon vanilla
2 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped fresh cranberries - I used heaping cupfulls

Orange Frosting:
1/2 teaspoon grated orange zest
2-3 tablespoons orange juice
1 1/2 cups confectioners' sugar, sifted

Preheat the oven to 375 degrees

Combine the flour, baking soda and salt in a medium bowl.

In a large bowl, mix together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg until blended. Mix in 1 teaspoon orange zest, 1 teaspoon vanilla extract and 2 tablespoons orange juice.

Stir the flour from above into the butter/sugar mixture. Gently fold in cranberries. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 10 to 14 minutes in the oven, until the edges start to turn golden brown. Remove from the oven and let sit for 5 minutes on the cookie sheets. Transfer the cookies to wire racks to cool.

In a small bowl, mix together 1/2 teaspoon orange zest, 2-3 tablespoons orange juice and confectioners' sugar until smooth. Spread on top of the cookies when they are completely cool.

Makes about 48 cookies