# Cranberry Orange Cookies

**<u>Ingredients</u>**

- 1 cup butter, softened
- <span style="text-indent: -0.25in;">1 cup white sugar</span>
- <span style="text-indent: -0.25in;">½ cup packed brown sugar</span>
- <span style="text-indent: -0.25in;">1 egg</span>
- <span style="text-indent: -0.25in;">1 teaspoon grated orange zest</span>
- <span style="text-indent: -0.25in;">2 tablespoons orange juice</span>
- <span style="text-indent: -0.25in;">2 ½ cups all-purpose flour</span>
- <span style="text-indent: -0.25in;">½ teaspoon baking soda</span>
- <span style="text-indent: -0.25in;">½ teaspoon salt</span>
- <span style="text-indent: -0.25in;">2 cups chopped cranberries</span>
- <span style="text-indent: -0.25in;">½ cup chopped walnuts (Optional)</span>
- <span style="text-indent: -0.25in;">½ teaspoon grated orange zest</span>
- <span style="text-indent: -0.25in;">3 tablespoons orange juice</span>
- <span style="text-indent: -0.25in;">1 ½ cups confectioners' sugar</span>

  
**<u>Directions</u>**  
  
Step 1 - Preheat the oven to 375 degrees F (190 degrees C).  
  
Step 2 - 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.  
  
Step 3 - Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.  
  
Step 4 - 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.