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!
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).
05Stir in flour, baking soda and salt.
06Stir in cranberries and nuts.
07Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
08Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
09Remove from cookie sheet to wire rack.
10Cool completely, about 30 minutes.
11FOR FROSTING:.
12In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.