12 Days of Cookies "Frosted Cranberry Orange Drops" Day 3

Today's recipe comes from my beautiful Great Aunt Anna Mary.

She is an AMAZING woman, with being a phenomenal cook just one of the many attributes that make her so special.

 

Fifteen years ago she compiled every recipe she could think of, as well as what her file box contained, into a treasure trove of a cookbook she dubbed "From Grandma's Table".  Some of the recipes are hers, and others not.  When she knows the source, she gives credit accordingly.  It's a treasure trove of dishes that sparkle with yumminess and heritage.  These cookies were the first recipe I tried from her cookbook- and I WAS NOT disappointed!!  Cranberries and oranges pair so well with one another-especially in a baked good. 

 

 

 

And whatever you do, DON'T skip the homemade icing!

 



 

The orange juice adds just the right amount of acidity to the ultra sweetness of the powdered sugar, creating an icing that, well, is pretty much icing on the cake cookie! ;)

 

 

 

 

 

Frosted Cranberry Orange Drops

 

Ingredients

2 1/2 C All Purpose flour

3/4 C sugar

1/2 C fat-free sour cream

1/2 C butter, softened

1/4 C honey

2 eggs

1/2 tsp baking soda

 1/2 tsp salt

1 tsp vanilla

1 C dried cranberries

2 tsp grated prange peel

 

Directions

Heat oven to 350F.  In large mixing bowl, combine all cookie ingredients except 1 C of the flour, cranberries and orange peel.  Beat at medium speed, scraping bowl often until smooth (1-2 minutes).  By hand, stir in remaining flour, cranberries and orange peel until well mixed.  Drop dough by teaspoonful's onto lightly greased cookie sheets.  Bake 10-15 minutes or until lightly browned.  Cool completely.

 

Frosting

1 1/2 C powdered sugar

2 tsp butter, melted

1-3 Tbls orange juice

 

In a small, deep bowl, stir together sugar and butter.  Stir in enough orange juice to make desired consistency for icing.  Frost cooled cookies.

 

*A little slice of heaven!!