SOFT ORANGE CRANBERRY COOKIES RECIPES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In small bowl, mix granulated sugar and 1 teaspoon of the orange zest until well blended. Set aside.
• In large bowl, break up cookie dough. Stir or knead in cream cheese, flour, cranberries and remaining 2 teaspoons orange zest until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 26 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Using bottom of floured metal measuring cup, flatten balls into 2 1/2-inch rounds.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In medium bowl, stir powdered sugar and 3 teaspoons of the orange juice. Continue adding orange juice, 1/2 teaspoon at a time, until smooth and thin enough to drizzle; drizzle onto cookies. Immediately sprinkle each cookie with orange-sugar mixture. Store in covered container in refrigerator up to 1 week.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.