MINNESOTA, USA — Thousands of Christmas cookies, made mostly over three days, come together each year in Deb Connelly's kitchen.
Cranberry Orange Frosties
INGREDIENTS:
COOKIES
1 c unsalted butter, softened
1 c white sugar
1/2 c packed brown sugar
1 egg
2 Tbls orange juice
2 tsp orange zest
2 ½ c flour
½ tsp baking soda
½ tsp salt
2 c chopped fresh cranberries
½ c chopped walnuts (optional)
GLAZE
Mix until smooth
1 ½ c powdered sugar
3 Tbls orange juice
1 tsp orange zest
HOW TO MAKE:
Preheat oven to 375 degrees and line cookie sheets with parchment paper.
Cream butter and sugars until smooth and fluffy. Add in egg, mix well and then mix in orange juice and zest.
Mix in flour, baking soda and salt until combined (don’t overmix!). Stir in cranberries and walnuts (you can do this by hand or with your mixer).
Drop a tablespoon of dough onto parchment, about 2 inches apart.
Bake for 9-10 minutes (just until edges are golden).
Let sit for a few minutes on sheet, then transfer to wire rack.
Once cookies are cool, spread glaze over top and allow to sit until set.
NOTE:
- You can add a little crunchy sugar for a more festive look.
