- 1/2 cup butter (no substitutes), softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1/4 cup milk
- 1 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 (no substitutes)
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons hot water
- In a mixing 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 degrees F for 12-15 minutes or until golden brown. 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 mixing bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.