3
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup brown sugar
1 egg
1/4 cup milk
2 tbsp orange juice
2 1/2 cups frozen cranberry
1 cup chopped walnuts, optional
2 cups icing sugar
1/3 cup unsalted butter, melted
1 1/2 tsp vanilla
3 tbsp hot water
Position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Spray 2 baking sheets with oil. In a bowl, stir flour with baking powder, salt and baking soda. In another bowl, using an electric mixer on medium, beat butter with both sugars for 3 min. Beat in egg, then milk and orange juice. Gradually beat in flour mixture. Stir in cranberries and walnuts.
Drop dough by tbsp (15 mL) onto baking sheets, spacing about 1 in. (2.5 cm) apart. Bake on 2 racks in preheated oven, switching sheets halfway through, until cookie edges brown, 12 to 15 min. Remove from oven. Let cookies stand 5 min, then remove to cooling rack. Repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.
It's best to ice cookies no more than a day before serving. Using an electric mixer, beat icing sugar with melted butter, vanilla and hot water. Spoon a dollop in centre of each cookie and spread out a little.
Calories 110, Carbohydrates 19g, Fat 3g, Sodium 41mg.
Sylvia Ralph: mom of four and grandmother of two, Winnipeg, Finalist, Holiday Cookie Contest. Sylvia Ralph bakes up a batch of these roly-poly, melt-in-your-mouth cookies every time her granddaughter, Amanda, comes home from Toronto. (In between vacations, Sylvia keeps Amanda in cookies via Canada Post.) She also relies on this recipe for her church's annual Christmas bazaar, where the cookies are so popular that a congregation member coerced Sylvia - not one for calling attention to herself - to enter our contest. The rest is cookie history.