Cranberry Nut Cookies Browned Butter Frosting Recipes

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FROSTED CRANBERRY DROP COOKIES



Frosted Cranberry Drop Cookies image

I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. -Shirley Kidd, New London, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts
FROSTING:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Steps:

  • In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

NO BAKE CRANBERRY NUT COOKIES



No Bake Cranberry Nut Cookies image

These are simply amazing, easy, look fancy, are PACKED with fiber and there's no baking needed! Just a few minutes of stove-top prep and you�re on your way to a fabulous cookie. Any type of nuts and fruit will work in this recipe, so have fun using whatever is in your pantry - I also always throw in a tablespoon of flax seed for good measure! Fiber One Honey Clusters cereal is a super high fiber cereal with flakes and clusters, so feel free to sub out any similar cereal you like (Honey Bunches of Oats would be perfect - I have even just done a combo of All Bran and Good Friends with great results). From eatbetteramerica. UPDATE: This morning I made just a half the recipe and simply pressed the mixture into a parchment lined 8x8 pan and it worked perfectly - just cut them into squares with a pizza cutter (dipping in water prior to each cut) after 30 minutes.

Provided by januarybride

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8

4 cups Fiber One Honey Clusters cereal
1 cup chopped dried cranberries (I use dried tart cherries)
1/2 cup roasted unsalted sunflower seeds
1/3 cup cashew pieces
3/4 cup packed brown sugar
1/2 cup corn syrup (I used a lite version with great results)
1/4 cup peanut butter (I use crunchy, but the original recipe calls for creamy)
1 teaspoon vanilla

Steps:

  • In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
  • In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
  • Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. NOTE: I actually coated my 1/4 cup measuring cup with cooking spray and pressed the mixture into the cup making perfect little cookies with ease.
  • Cool completely, about 30 minutes.

ORANGE FROSTED CRANBERRY COOKIES



Orange Frosted Cranberry Cookies image

This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!

Provided by Sydney Mike

Categories     Drop Cookies

Time 1h10m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 14

1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
1 teaspoon orange zest, minced
2 tablespoons orange juice
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh cranberries (or frozen)
1/2 cup nuts, chopped (optional)
1 1/2 cups powdered sugar
1/2 teaspoon orange zest, minced
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Spray several cookie sheets with cooking spray.
  • FOR COOKIES:
  • In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
  • Stir in flour, baking soda and salt.
  • Stir in cranberries and nuts.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  • Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
  • Remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes.
  • FOR FROSTING:.
  • In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
  • Frost cookies and enjoy!

Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7

FROSTED CRANBERRY DROP COOKIES



Frosted Cranberry Drop Cookies image

Make and share this Frosted Cranberry Drop Cookies recipe from Food.com.

Provided by WiGal

Categories     Drop Cookies

Time 2h5m

Yield 50 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
1 egg
3 tablespoons orange juice
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups raw cranberries, quartered
1 cup walnuts
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 -4 tablespoons hot water

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter and sugars.
  • Add milk, egg, and orange juice; mix well.
  • Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
  • Stir in cranberries and nuts with spoon.
  • Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
  • Cool.
  • For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
  • Cool for 2 minutes, transfer to a small mixing bowl.
  • Add sugar and vanilla.
  • Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
  • Frost the drop cookies.

CRANBERRY NUT COOKIES



Cranberry Nut Cookies image

Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.

Provided by PalatablePastime

Categories     Drop Cookies

Time 40m

Yield 36 cookies

Number Of Ingredients 13

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/4 cup butter, softened
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cranberries, coarsely chopped
1/2 cup chopped nuts

Steps:

  • Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
  • In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
  • Add milk, lemon juice, vanilla and egg, mixing well.
  • Stir in flour, baking powder, baking soda, and salt, mixing well.
  • Mix in nuts, then fold in cranberries.
  • Drop by spoonfuls onto greased cookie sheets 2-inches apart.
  • Bake at 375 for 8-12 minutes or until edges brown slightly.
  • Remove from cookie sheet and cool on a wire rack.

CRANBERRY NUT COOKIES / BROWNED BUTTER FROSTING



Cranberry Nut Cookies / Browned Butter Frosting image

I made the cookies for my Cranberry loving Mom, for Valentines Day...thought with the beautiful colors, they'd be appropriate...needless to say, she was very pleased... Remember, Cranberries aren't just for Thanksgiving...I stock up on them, and freeze them, so I can enjoy them all year round... Enjoy! My photos

Provided by Cassie *

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 18

1/2 c butter, softened
1 c sugar
3/4 c packed, brown sugar
1 egg
1/3 - 1/2 c milk
1/2 tsp orange extract
1 Tbsp orange juice
3 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 c chopped, frozen or fresh cranberries
1 c chopped, walnuts or pecans
FROSTING
1/3 c butter
2 c confectioners' sugar
1 1/2 tsp vanilla
2 - 4 Tbsp hot water

Steps:

  • 1. Preheat to 350 degree F. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well.
  • 2. Add milk, extract, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. ( Batter will be stiff.)
  • 3. Stir in cranberries and nuts. ( I mixed with fingers )
  • 4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. ( my cranberries were froze, so I didn't cut mine up real well, and they still turned out well.) I actually used my fingers to place dough from bowl to pan. I just estimated 1 tablespoon, some were a bit bigger. There's no better tools than your fingers..lol!
  • 5. Bake for 12-15 minutes or until golden brown.
  • 6. Cool on wire racks.
  • 7. Frosting: Heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
  • 8. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency.
  • 9. Frost cooled cookies. Enjoy!

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