“A sweet blend of cranberry-orange melt-in-your-mouth goodness!” –Lisa
For the cookies:
1/2 cup cold butter
1/3 cup granulated white sugar
3 tablespoons orange juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup Craisins (regular or orange flavor)
1/4 cup finely chopped pecans
1 tablespoon grated orange or tangerine zest
For the icing:
1-1/2 teaspoons milk
2/3 cup powdered sugar
1 teaspoon orange juice
1 teaspoon orange or tangerine zest
1. Preheat oven to 350 degrees.
2. Cream cold butter and granulated sugar together. Add orange juice, vanilla extract and zest-stir together. In a separate bowl, combine flour, salt and cinnamon. Add the dry mixture to the butter mixture and mix together. Add the Craisins and the chopped pecans and stir until well mixed. Put in freezer for about 10-15 minutes. (This will help the cookie to keep its shape and not be flat.)
3. Drop onto un-greased cookie sheet by tablespoon full, or fill cookie molds (I used a star shaped one in the picture) and bake for 12-15 minutes until middle of cookies are set and edges are golden brown.
4. For the icing, mix all ingredients together until well blended. Fill an icing bag (or a zippered sandwich bag with a tiny bit of one corner cut off), and ice the cookies when they have cooled to room temperature.
Submitted by Lisa Presley