This one became a co-worker's favorite

 

In 1985, Gloria Youngblood of Boonsboro was in a cookie exchange with some co-workers. She found this recipe in Pillsbury Holiday "Classic Cookbooks" II and decided it was easy to make.

"This cookie was such a hit that one of the girls has made this cookie every Christmas since to serve at her parties," Youngblood wrote.

 

Orange Iced Cranberry Cookies

• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup margarine or butter, softened
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup chopped fresh cranberries *
• 1/2 cup chopped nuts

Heat oven to 350 degrees. Lightly grease cookie sheet. In large bowl, combine sugar, brown sugar, margarine, sour cream, vanilla and eggs; blend well.

Add flour, baking soda and baking powder; blend well. Gently stir in cranberries and nuts. (Do not overmix.) Drop by teaspoonsful, 2 inches apart on cookie sheets. Bake for 11 to 13 minutes or until golden brown. Remove from cookie sheets; cool. Makes approximately 5 dozen.

* If using frozen cranberries, thaw and drain first.

Icing

• 2 cups powdered sugar
• 2 tablespoons margarine or butter, melted
• 1 teaspoon grated orange peel, if desired
• 2 to 3 tablespoons of orange juice

Blend and spread on cooled cookies.

- Reprinted with permission of The Pillsbury Co.