How Long Can You Freeze Beef Befor Eating
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12/20/2006
WOW! What a wonderful cookie. I just made these last night for a cookie tray and they were the best of all five varities I tried. I did make a few changes to the recipe: *I added 1 1/2 tsp of zest like some of the other reviews suggested. *I used fresh cranberries and sliced them in half (not chopped). I thought they were the perfect size when the cookies baked. *Some of the other reviews suggested adding vanilla extract, but I think that almond extract and cranberries are made for eachother, so... I added about 1/4-1/2 tsp. almond extract. *Instead of walnuts, I added almond gems to accompany the extract. The gems are small enough so they don't stand out too much -- perfect for nut lovers and perfect for the rest of us! *I decided to try the cookies w/o the frosting first because of some reviews stating that the cookies were too sweet. I thought the cookies were perfect w/o the frosting, so why hassel?!! *Also, if I left them in the oven one second longer than 12 minutes, they were overcooked.
01/03/2007
These cookies are a huge favorite of ours! I've made them a few times and always have to make two changes - add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me - I've never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.
10/17/2005
Oh my goodness these are THE BEST! I usually make cranberry orange bread during the holidays, but from now on I'm making these cookies instead. I added a splash of vanilla extract, pulsed the fresh cranberries in my food processor and used 2 T. orange juice concentrate instead of orange juice and they spread out beautifully and have the perfect texture and balance of sweet and tart. I didn't even make the icing and my 3 year old loves them! Thank you Meg!
12/12/2007
omg whoever submitted this, I LOVE YOU. i tried making seven different types of cookies in the last 3 days, because I have a cookie party tomorrow night and nothing would turn out right.. and then i stumbled on this just because I had bought (dried) cranberries for another recipe and I had allthe other ingredients, so i was like, ok lets give it a go. THEY TASTE FABULOUS!. they look adorable, very appropriate to give as gifts, they are sooo easy to make and yeah, just brilliant. but DO NOT overcook them. take them out when they go golden around the edges and it may well be befor e 12 minutes is even up. THANKYOU to whoever posted this on here!!!!
12/14/2003
I grated one whole orange and used all the zest as it tends to have a better kick and presentation. Also instead of orange juice, I squeeze all the juice of the grated orange. Use 1/3 of the juice mix into the cookie batter (to give a more citrus-y taste) and the rest for the frosting.
11/17/2010
Like everyone else, I thought these cookies were very good. I read the reviews before I started and took the advice of "Brooke Salt" and added 1 1/2 teaspoons of orange zest, cut fresh cranberries in half, addded 1/2 teaspoon of almond extract and I used slivered almonds instead of walnuts. After baking the first tray, I found out "Loves Cheese" was also right! The first tray flatted out too much unless you like really, really, thin cookies. I had the next batch ready to go in the oven and threw them back in the bowl and added about a half cup more of flour. The next thing I saw she was right about, was baking at 350 instead of 375. I am selling mine on cookie trays and don't want dark brown edges! If you like dark brown edges, bake at 375! They were sweet and didn't need frosting, but since they were going on cookie trays, I felt they needed to be dressed up a little and didn't want the added sweetness so I melted some white chocolate and drizzled on top. Now, all that being said, isn't it amazing that over 300 people rated this cookie, most of them with 5 stars and so many of us still find fault with it? :)
12/04/2005
VERY good! Chewy. a bit on the sweet side with the glaze, I preferred it without it, and I REALLY like my sweets! I'd also suggest adding 1/2 cup of flour, which would produce a slightly softer, less sweet cookie. But, over all, the taste is great! Definitely made it into the family favorites!
10/02/2002
I made these cookies for some friends last night, who were surprised to love a cookie didn't have chocolate, but rather had fruit in it! The orange topping came out a little runny with 3tbs orange juice, so I added a bit more confec. sugar to the mix. The cookies turned out much sweeter than I'd imagined, and I'll definately be making these again.
12/16/2002
A tasty and nice holiday cookie. As a previous reviewer said, these are a "soft" type cookie, and they have a nice orange flavor. Make sure you add enough cranberries - mine could've used a few more. I might add a touch of vanilla to the cookie batter next time and a smidge more orange zest. The icing was fine - I added a bit more orange zest to it.
12/07/2005
These are a great combo of flavor, fresh crans are the key.Used 1/4t xtra zest in cookie, also a batch and a half of frosting.Millie says these are best yet this CHRISTMAS.
12/05/2005
These are family favourites in our house. My 2 year old son even loves them. The frosting on the top make them look more fancy than your everyday cookie. It is great to put in a cookie exchange as it makes a lot of cookies. THANKS!
11/15/2011
These are delectable cookies! I used a 12-oz bag of fresh cranberries which equaled 2 cups, some left whole and rough chopped. I wanted a stronger orange flavor so I added an extra 1 tsp. of orange zest to both the batter and the glaze. Instead of walnuts I chose to use chopped pecans. I added a ½ cup extra flour, used ¾ br. sugar, added ½ tsp. of almond extract, chilled the dough a little and baked them at 375 degrees. Each batch baked up in 12 minutes producing 48 beautiful light golden brown cookies. They were light and thick cookies with bright red cranberries peeking out. This produced a wonderful citrus-y fruity aroma in my house which I absolutely loved. Cookies were soft, sweet, tart and simply delicious. The pecans are perfect with the cranberries and added a nice crunchy texture to the cookies. The specks of bright red cranberries made for beautiful cookies underneath the snowy white glaze. The orange glaze tastes wonderful adding another wonderful layer of a light sweet flavor and makes a beautiful presentation (see my picture). This is the perfect balance of sweet and tart! This has become one of my favorite holiday cookies to bake and eat. It is easy to make with great results and makes for a wonderful holiday gift. This is one cookie recipe I don't want to lose!
02/09/2011
Delicious. Took some to Bunco for Christmas and a few people asked for the recipe. Loved them.
01/12/2011
Yum yum yum! Thank you so much for this recipe. It reminds me of the scones I get on campus and was craving so badly during break. I doubled the recipe and brought some to the Chirstmas parties we had and everyone liked them. I upped the amount of orange zest in both the cookies and the icing. Also, I used dried cranberries which were soaked in orange juice while the butter softened to help them get a little plump. Thanks again this is my new go-to cookie recipe!
10/01/2008
very good cookie alternative to the usual one that has some form of chocolate in it. i added the 1/2 cup extra flour like others' suggestions. since i didn't have fresh cranberries on hand (also, that i would be too lazy to de-pitt them) i soaked 1 cup of dried Craisons in orange juice over night and it produced just under 2 cups of juicy, orange infused cranberries. i added 3-4 tbls of this cranberry infused orange juice instead of the suggested 2 tbls. i used the zest of one large orange. I also added 1 tsp of almond extract. it complements the orange nicely. i didn't use any glaze and it was perfect. it did start to get a bit hard quickly while cooling on the rack, so like one of the other suggestions, i put a slice of bread in with the cookies when i moved them all to the cookie jar. they are all very moist and delish. thanks for sharing the recipe and thank you everyone for sharing your feedback! MADE LOAVES: i made the batter as above, but then had to stick it in the fridge for a day because i had errands to do. when i made then they were flat. when i put it in the cookie jar with the slice of bread they all melled together(too moist). So i stuck the rest into mini-loaves pan. Yummy!
12/04/2010
good flavor but they came out extremely "cake-like" and fluffy. Not really the consistency you want or expect from a cookie. You mind as well pour the batter into a loaf pan and make cranberry orange bread.
11/21/2010
This cookie is delicious & very pretty. The only thing I changed was I added a splash of almond extract to the batter & after tasting the end result, I think the orange zest (which I accidentally added 1tsp) over powered it. I used a big cookie scoop, probably 1/4 cup & cooked for 16 mins. Perfect! It made 21 cookies. Perfect for the holidays. Thank you!
Allstar
11/19/2010
Everyone in my family--including my young granddaughters--gave these gems a 5! Talk about delicious! I followed the recipe exactly except to add 1/4 teaspoon of almond flavoring. A 12-oz bag of fresh cranberries equals 2 cups, cut in half. I need to make another batch of these again this weekend! They are not lasting! YUM! Thanks for posting this!
12/11/2013
Five stars for flavor, for sure! Bright, fresh flavors of orange and cranberry that need no additional flavorings to mask it! The cookie itself, however,I'm not nearly as enthusiastic about - too soft, almost bendable, and for me anyway, a little on the greasy side (which is probably why they're so, I mean TOO, soft). I think you could work with this to correct it - perhaps adding another 1/2 of flour might be a good fix. But as it stands I cannot vouch for the dough as is. The flavor of the cookie coupled with the delicious. refreshing orange glaze, however, is worth toying with the dough a little to get it just right.
12/16/2009
These cookies were AWESOME! I followed the recipe excatly and they were perfect. I froze the extra dough and just made a few to test and I was shocked how great they were, even without the glaze. These are going on my cookie trays this year, and will be a favorite in my house!
10/26/2011
Good, chewy, moist cookie. The tartness is a nice contrast. I reversed the white/brown sugar amounts (1/2 c.white & 1 cup brown). This made a nicer, golden cookie with richer flavor, otherwise the cookie has stark white appearance. The cookie spreads quite a bit when the dough not chilled. Pull it out of the oven when it is still a little wet in the middle to keep it chewy when cooled. Have added white chocolate chips to this too with great results(reduce cranberry to 1 cup). And definitely use fresh cranberries or else the cookie has a flat taste. The light drizzle of glaze gives a nice flavor contrast to the tart berries as well as more visual appeal. A fall favorite in our house.
02/02/2009
I made seven types of cookies this Christmas and these were the most raved about! I followed the recipe as written except I used half butter and half Crisco instead of using all butter. (I do that with all cookies.) The food processor works great for chopping up the cranberries. Also, I chilled the dough before baking. It is a fun surprising little cookie worth the effort.
12/06/2010
Great cookies!!! I love the texture and appearance. These cookies are easy to make, but seem "Gourmet"! My Culinary Arts students just knew they would not like a cranberry cookie, but they were wrong!
12/14/2010
DELICIOUS!!! I upped the orange zest in the cookie to pretty much an entire large orange (it was almost 2 teaspoons) and in the icing I upped it to about 1 tsp. You will need a bag of fresh cranberries to get the 2 cups chopped. I chopped most of the cranberries by hand and then realized I was an idiot and tossed them in my food processor. MUCH better - but don't over chop. Chill the dough for a bit before handling - it will help get the shape right. The batter doesn't spread, so go for the mounded spoonfull and form them as you want them to look later. I baked mine on parchment paper lined trays for about 14 minutes. You will notice they are brownish, especially on the bottom - don't over bake them. They will feel pretty soft, but the cookies will set as they cool. GREAT recipe - everyone is raving about them!
10/09/2012
Because I don't have the time to sit around waiting for batches of cookies to bake, I nearly always make bar cookies out of drop cookie recipes. In general, if a recipe makes three to four dozen cookies, you can transfer the cookie dough to a 13x9 pan and add about 50 percent longer to your baking time. I made these cookies as directed using 1 cup dry cranberries (Craisins) since that's what I had on hand; I soaked the Craisins in orange juice for about 15 minutes to plump them and infuse them with flavor. I added about 1/2 t vanilla to the dough as well. I also added the zest and juice of two oranges (more juice and zest than was called for), and they were not too "orangy." In fact, I wouldn't have been able to taste the orange had I not used as much zest as I did. I also added more zest to the glaze. I baked in a 13x9 pan for 20 minutes, and they turned out perfect, very chewy and moist; the glaze is a must - it adds an extra layer of orange flavor.
12/10/2018
I've been making these for a couple years now... Theyre a huge favorite!!a The family and friends always look forward to fall when I make these cookies!! They're so full of flavor!! It's like a party in your mouth!! Thank you for sharing!!
09/22/2010
Outstanding!! All my coworkers agree so this review represents and extra 5 people who think it's 5-Stars-Great. Ever the skeptic, I made 1 batch with 1/4 tsp almond extract and one without. Yes, definitely include- it adds a great extra touch. The first batch I drizzled glaze, put in refrigerator to harden glaze, then stacked between sheets of waxed paper. Then I got tired (because it was midnight after all), didn't stack between waxed paper and they stuck together. Hopefully you'll learn from my mistake. Also used my magic bullet to pulse the cranberries to make that step easier- it worked well. Enjoy!
12/13/2010
Each year I bake cookies for the Holidays and each year they turn out dry. I think the 2 sticks of butter help here but don't tell anyone ;) This recipe is incredible; The cookies turned out so moist. Color/texture is exactly what you would expect. Usually, if you want a little color, they tend to be dry. Not those cookies. I love that fresh cranberries are used and add kick to the sweetness of the cookies. I did not do the glaze and I think they are moist enough to enjoy like that. Thanks!
02/13/2011
These cookies are fantastic! I have made 3 different kinds of cookies this week, and my husband says these are the best. I followed the advice of reviewer "Eleisa" and used dried cranberries that were soaked overnight in orange juice. I too added more flour, orange juice, and orange zest. We like them with the glaze and without it. Thanks for this recipe! I will definitely make these cookies again and again.
12/06/2008
I have a question. Fresh or dried cranberries?
12/12/2010
Use 1 cup Craisins instead of fresh cranberries. Small Pampered Chef scoop: 8 minutes at 350 F. on heated stoneware sheet. They come out like a delicious, small cookie!
12/20/2010
These cookies are absolutely scrumptious! And a hit with my family who usually turn their noses up at anything with fruit during the calorie-filled holidays. I used whole wheat flour and chopped the cranberries from frozen so that they wouldn't make the mixture pink. I like to freeze them and pack one with my lunch as the perfect dessert--satisfies my carb/pastry craving and sweet tooth!
12/21/2008
Yum! The mixture seemed overly moist so I added an extra half cup of flour. Keep a close eye on the cooking time, you may need to shorten it depending on your oven and they can burn fast (I found 11 minutes to be optimal). I would definitely reccomend using FRESH cranberries if possible, they are more tart than dried and such a wonderful complement to the sugar frosting. The cookies were so good on their own I was tempted not to add the frosting but I'm glad I did. Put the glaze in a plastic sandwich bag & cut off a very small corner to swirl the glaze on - it looks really pretty (the first time I just spread the frosting on and the cookies looked kind of boring).
03/26/2011
Very good recipe I made it as per the recipe only used all organic ingredients and skipped the glaze. Everyone loved them even my 5 year old who does not like cranberries. Only problem was we couldn't stop eating them!
11/22/2008
I just won 1st prize at a cookie exchange with this recipe!!! It was fabulous! The only change I made was to use orange juice concentrate in both the cookies and the glaze for a more intense orange flavor. These cookies look so beautiful with the red cranberry pieces. I chopped mine pretty finely in a food processor and it made them look like little jewels in the cookies. Also, the icing very thick and opaque - you can't see the cookie through the icing. I think I would prefer a glaze so you can see the beautiful cookie through the glaze so next time, I'm going to use more orange juice concentrate and thin out the icing a bit so that it's more translucent and glaze like. But really, these cookies are terrific just as they are. Not overly sweet with a hint of tart and beautiful and very festive.
12/16/2010
I think these cookies are delicious but 375 is too high and 12-14 minutes is way too long. I baked them at 350 for 10-12 minutes and they came out much better.
12/13/2011
Great cookie recipe, a nice change from the usual greasy chocolate chip cookie. I only had tangerines instead of orange so used this zest and juice, not sure if this was an improvement or not, but certainly no complaints. I pulsed cranberries in the food processor and although dough was wet it was not unworkable at room temperature. I baked at 350 degrees since I also had another cake in the oven (an incredible Cranberry Spice Cake from Epicurious/Bon Appetit Nov 2011 - if you like these cookies you will love this cake!) I iced half the cookies but found the iced ones became very crumbly (no problem with the taste!) so next time I will probably skip the icing all together. Its a shame you can't get cranberries all year around because it would be great to have these cookies all year around instead of only around Thanksgiving/Christmas time.
07/10/2011
These are beautiful and smell amazing! I used dried cranberries (didn't have fresh) and they were great.
12/15/2010
WONDERFUL! This is a great cookie! I followed a few of the other reviews: I used fresh cranberries, cut in half. They were perfect! And I think they added elegance to the look of the cookie. I added Almond Extract (1/2 tsp) I did not make the glaze for the topping, my family thought they were sweet enough as is- so we just skipped it. I found that baking them at this high of a temp for so long did not yield best results. I am at a high altitude, so I added 1/4 cup more flour, turned the heat down to 350, and found that 12 minutes was perfect. Thank you- these are keepers!!!!
12/20/2010
I made these for the first time this holiday season (I do a LOT of baking / various things) and this was voted at the top of this year's treats! I'll definitely be making these again. Also, I substituted 1 cup of white whole wheat flour for the all-purpose (i.e. I used 1 cup white whole wheat and 1-1/2 cups all-purpose). Awesome!
01/17/2011
OH MAN! This is the best cookie Ive ever had! Its buttery and crispy on the edges and has a zesty taste to it, but not over powering at all. Wonderful! I added pecans instead of walnuts and I halved the recipe. There is no way half would have made 24 cookies though. I should have done the full recipe.
04/20/2011
Best cookies I've ever baked. Everyone wants the recipe.
02/21/2011
This is the best cookie! I try to use fresh cranberries when they are in season but frozen work well. I pat dry the excess moisture and they are almost as good as the fresh. I put the frosting in a piping bag with a small tip to make a consistent design. ENJOY
02/18/2011
took these to work for the holidays and they were all the rave!!
02/03/2011
the flavor of these cookies was great, but I didn't care for the consistency, the dough was very sticky the first batch was flat. I took the advice of other reviewers and added more flour, but they just didn't turn out to be a "cookie" consistency.
03/26/2010
These were incredible!! They are very tasty and not that hard to make at all. The statement is right - they did not stay around long. I took a batch of various cookies in to work, and these were the first to go. And they were the most highly acclaimed ones, too. I think that I didn't let my cookies cool enough before I put the frosting on, so next time I will let them cool fully (and keep my hubby away from them as they do) before I frost them. OMG they are so good. Yummmm! I don't like nuts so I excluded them. Otherwise I followed the recipe as-is
12/12/2009
Delicious! I drizzled white chocolate over the cookies as some other reviewers had suggested and everyone in my house loved them (kids included).
12/06/2010
Very good. Not a crispy cookie, soft and flavorful, sweet with the occasional tang of a cranberry. I didn't use the frosting-I'm out of powdered sugar-but DH rates these a five and I agree.
02/23/2009
Good recipe. A little dry for my taste. I used dried cranberries. I suggest fresh ones.
11/27/2011
Delicious cookies, I've never made anything with fresh cranberries and made these for a gathering this past weekend where I had to bring the dessert. They were the hit of the party. Only thing I did different was to change the sugar to 3/4 cup white and brown, which gave the cookies more of a golden coloring. I also put in a teaspoon of almond extract which goes very well with the other flavors. I didn't put the glaze on them because I had no time, but think they were just perfect without it. Oh and many reviews said a 12 oz. bag is equal to two cups of chopped cranberries, not true it is three cups. I only put in 2 1/2 cups since I left out the nuts and think anymore would be too much tartness....you would certainly need the frosting to even out the tart vs. sweetness if you use the whole 12oz. bag.
11/21/2012
Oh my goodness! I love the combination of cranberries and oranges, so I was excited to try this recipe. I used fresh cranberries and I followed the recommendations of others by adding almond extract (1/2 tsp) and extra flour (1/4 cup). I also left out the glaze and baked them for 13 minutes at 350. Thank you!
12/16/2008
This is the third year I have made these cookies. By mistake this year I bought sweetened cranberries and the cookies turned out okay but I prefer fresh cranberries--the tartness is an outstanding contrast to the orange. Last year I used dried unsweetened cranberries. By far my favorite is with the fresh unsweetened cranberries which I will make sure I use next year!
05/01/2011
Loved these cookies! I be making them again!
10/18/2002
A nice change from the usual. A good "soft" cookie.
12/09/2010
These are delicious! Had a Christmas party and they were devoured. Had people putting them in their pocket to take home. The dough did not come together very well with the mixer so I used my hands to bring it all together. Added a little orange extract to emphasize the flavor. I used 6 oz. bag of Craisins in place of the cranberries.
03/08/2011
Dec 2010 - good. not great.
04/18/2011
These are great tasting cookies! I cut down the sugar by half, and they were perfect, as I did not like cookies that were overly sweet.
12/11/2010
These are sooo good! I'm worried they won't last until the holidays! I did add about 1/4 tsp of almond extract. Chopped fresh cranberries in the food processor; cooked for 13 minutes at 350. They are delicious without the frosting/glaze, but they don't look that pretty. Therefore, I did the glaze - used 1 cup confectioner's sugar, put it in plastic baggie and snipped a corner. They look great! Waiting for the glaze to set and I plan on freezing them until the holidays.
11/26/2011
I think these are fantastic! I can see how they might not be a hit with everyone, but I loved them. They are delightfully tart and sweet at the same time. I doubled the orange zest in the cookies and added 1/2 teaspoon of almond extract, which gave them a wonderful flavor. Thanks! :)
01/03/2012
So good! We had a Christmas cookie night and made four different kinds of cookies. These cookies got eaten first.
12/06/2010
Excellent cookie!!
02/09/2011
These were good!
12/17/2010
THese are great. I used CRAISINS instead of using fresh cranberries and that made it a lot easier. I'm not sure the batch I made is going to make it to Christmas. I'll have to make another batch befor the holidays. A great change from the standard sugar cookies or butter cream cookies you usually have during the holidays.
05/14/2011
Everyone loved them! Super easy to make *just dont leave them in the oven too long to keep them soft and moist. Didnt use the glaze since it was too sweet.
12/17/2010
Yummy! I used half whole wheat flour and raw sugar instead of white. These were great!
02/23/2011
So, so yummy! I followed the recipe exactly, except I had to use a tiny bit less cranberries, because I didn't have enough on hand. These were beautiful for the holidays! They were devoured! The only thing I would recommend is to use less milk in the icing. That way it makes a pretty drizzle instead of running all over. Would make these again for sure!
12/14/2010
FABULOUS!! Like tiny bites of cranberry nut bread. Nice, soft cookies. The dough does not spread out a great deal. Here, we like the cranberries only halved, so that you get that nice, tart little kick with each bite. I chopped them at first, but you lose a little of the tartness that way. Made a buttery glaze which really made the flavor pop, using 1-1/2 Tb softened butter, 1-1/2 cups powdered sugar, 1-1/2 Tb frozen orange juice concentrate and enough cream to make it relatively thick, then brushed on the warm cookies, letting melt and it drizzle down lazily. As pretty as they are flavorful. Spectacular taste and presentation. They're a big holiday favorite here.
12/11/2010
These were surprisingly delicious. I sub. almonds for the walnuts and chopped them up to crumbs. I also added a bit of almond extract. I didn't end up adding the glaze.. but I think white chocolate would be a delicious drizzled on top.
12/19/2010
I made these as part of our cookie exchange. They are very different from the ordinary cookie, I love the flavors! I will be making these again next year.
03/05/2011
too much orange for my taste. Much too sweet.
05/16/2011
a little dry but not bad used dried cranberries which could be the reason.
11/16/2011
I just made these and followed the recipe exactly. Yum! They are really good with a nice balance of tart & sweet.
10/17/2002
What a terrific recipe - not the same old drop cookies. Having a hard time keeping my fingers out of the cookie jar. Thanks for sharing it. PC
02/03/2010
OMG! Just made these and they are incredible. I did make a few changes. I added 1/2 tsp almond extract. Increased the amount of orange juice (fresh squeeze) to 3 tbs, increased grated orange to about 2 tsp and used 3 cups flour. I didn't have any fresh cranberries so i used craisins. I didn't make the icing since i don't think i need that much sugar in me :) They are just simply amazing. The extra almond extract gave it a nice kick. I already ate 4 and am ready for more :)
12/15/2010
Fantastic recipe and a very welcome break from the normal cookie recipes. Thank you!
12/12/2011
OMG! BEST COOKIE I EVER ATE! I used 1 cup regular chopped cranberries and 1 cup Craisins soaked in warm orange liquor. I used Cointreau, but Grand Marnier would work nicely also. Soooo good! Thanks for this recipe, I will make it every Christmas!
12/21/2010
BLOWN AWAY! These are very, very good and a nice change from the usual Christmas cookies! I burned my first batch but we still ate all of them! The unburned batch was given out to our neighbors and I think they'll love them. As others mentioned, we didn't bother with the icing. They really are perfect without it! I'll make these every year! And our daughter totally loved them!
12/24/2008
Made this recipe Christmas Eve. This is by far the **best** cookie recipe I have ever tried. My friends all agree too. I will make these every year from now on. Use the bagged cranberries in the produce section of the store. Chopped in my hand processor. Very easy.
12/22/2010
Absolutely Delish! Like other reviewers, I added an extra 1/4 of flour and 1/4 tsp of almond extract. The flavors of this cookie are wonderful, but I was most impressed by the consistency. They're just soft enough but not chewy. Best of all, they maintain a beautiful shape when baked. Most of my cookies flatten like pancakes, but these held their shape exceptionally well. I added the drizzle for decorative reasons, but it was not really needed. I'll make this cookie again and again.
02/21/2010
These cookies were so delicious. The picture attached to this recipe is quite misleading because it does not look at all like how the cookie actually came out. The cookie comes out a little puffy and is more cake like in texture where as in the picture it looks like it would be chewier and flat. This is definnitely going to be a must make at the holiday time. I will definitely be make these again and again!
09/27/2011
These cookies were very good but not the best I've ever had. I'm glad I chose to make less cookies than the original recipe called for. I reduced the serving size to 24 cookies and somehow only got 13 out of the recipe. I can't imagine how small they would have to be to make a full 24. I would make it again but I wouldn't tell my coworkers, "These cookies will blow your mind up!"... Instead, I'd just say, "I made cookies- yes, they are free and no, they are not poisonous."
12/22/2008
i'm not a kid and i didn't even like them. they do not taste like a cookie. i won't be baking them again!
01/14/2011
I was really excited to try out these cookies but they were just ok and def didn't meet my expectations. Best compliment I got was that they were "different" They didn't seem to keep well for more than a couple days.
12/16/2010
I made these for a cookie exchange and EVERYONE loved them. They are so good and very easy to make! I highly recommend!!
11/19/2011
Spectacular cookies. WOW, such amazing flavors. I used the juice of one whole orange (for the batter and icing) and all of the zest from the orange, using most for the batter and about a half teaspoon for the icing. Otherwise, I followed the directions, cooked about 12-13 minutes until browned and put them on a cooling rack--came out perfect. Didn't really need the icing, but it's tasty too. Also tried adding dark chocolate chips to a fourth of the batter--they still tasted good but the original flavors by themselves were AMAZING just as they were..
06/13/2011
One of my favourite flavours is lemon cranberry, so I tried replacing all the orange parts in this recipe with lemon, and it was fantastic!! To combat two tart tastes (the lemon and the cranberry), I cut the fresh cranberries to 1 cup and then used 1 cup of raisins. Delicious!
12/09/2009
My fiancee discovered he LOVES cranberries so I cooked these up for him Thanksgiving morning. WONDERFUL cookie. I left the icing off and the flavor was perfect without it. The tartness of the cranberry and the sweetness of the orange really complimented each other well. I've now frozen about 2 bags of fresh cranberries to be able to make this again!
01/19/2011
Quite good. I substituted 1 cup of golden raisins for one of the cups of cranberries and added 1 cup of oats.
02/08/2013
Have been making these cookies for years! I usually add a more orange juice and for extra flavour, I throw in a dash of either Gran Marnier or Triple Sec. Another reviewer used OJ concentrate and this is also good. I usually chop frozen cranberries and lightly coat them with a little sugar for those who don't like the tart taste. Haven't tried these with chocolate chips yet.
09/28/2007
These cookies are delicious, especially because they use fresh cranberries. I like to add a touch of vanilla to the batter, but otherwise, they are perfection.
12/04/2010
Had to cook for 18 minutes.
03/10/2011
wonderful, even without the glaze/frosting.
12/17/2010
i didn't add any vanilla extract at first and thought they tasted off (more floury taste) next batch i added the vanilla extract and they tasted much better... so make sure you do add the vanilla extract
12/20/2009
Very good cookies! I used a bag of fresh cranberries and pulsed them in the food processer. I baked mine at 375 degrees and baked for 12 minutes not a second longer! For some reason one of the last trays burned at 12 mins. So the very last tray went in for only 11 minutes and came out perfect. I think this cookie needs the glaze it gives it that extra pow! I used the zest from an entire orange in the dough and just squeezed the juice from the orange into the dough mixture, I forgot to save some zest for the icing so I just used about 1 tsp of orange extract.
12/16/2010
This is a wonderful holiday cookie. I made this recipe as written. If you are dribbling the frosting, you can cut that in 1/2. I think that cranberry juice as an alternative to the orange juice would be just as good in the frosting. It was great!
07/09/2011
Thic cookies is really really good! I agree that the frosting is a bit much as the cookie is already sweet enough. I also agree with some users that it needs more flour to the recipe. I made two other variations i used a whole orange(for juice and Zest) and I used pecan only b/c that's all i had and they worked out great! yummm, i've also added craisins and white chocolate chips and cut back on the white sugar a bit so instead of a cup I've used a little over 1/2 to 3/4 cup. But the recipes as is- Is abosolutely delish and great all on it own. Thank you thank you thank you
12/16/2010
Fantastic cookie! Gave the berries a spin in the food processor to save time and turned out great. Will definatly be making these again.
08/27/2004
These were a perfect addition to my x-mas platter. The only problem was keeping them away from the family. Must be stored on a single layer.
01/13/2011
Has it's own unique taste. Delicious. Received many compliments. :-) I too had to add more flour, the reason for the 4-stars. I made these last year and used Craisins but this year I used fresh cranberries. The fresh cranberries made it a little more moist. They are yummy either way.
Source: https://www.allrecipes.com/recipe/40180/cranberry-orange-cookies/
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