The Cookbook

Frosted Cranberry Orange Drops

Cookies:
2 ½ cups all purpose flour
¾ cup sugar
½ cup butter (softened)
½ cup No Fat Sour Cream
¼ cup honey
2 eggs
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup dried cranberries
2 teaspoons grated orange peel

Frosting:
1 ½ cups powdered sugar
2 teaspoons butter (softened)
1 to 3 tablespoons orange juice

Prep Time: 45 minutes Baking Time: 10 minutes Cooling Time: 15 minutes

Yields: 4 ½ dozen cookies

Heat oven to 350°. In large mixer bowl combine all cookie ingredients except 1 cup of flour, cranberries and orange peel. Beat at medium speed, scraping bowl often, until smooth (approx. 1 to 2 minutes). By hand, stir in remaining flour, cranberries, and orange peel until well mixed.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

In medium bowl stir together powdered sugar and butter. Stir in enough orange juice for desired spreading consistency. Frost cooled cookies.

Store in airtight container up to 4 days or freeze up to 1 month.

Nutrition Facts (1 cookie)
Calories 80; Protein 1g; Carbohydrate 14g; Fat 2; Cholesterol 15mg; Sodium 55mmg

Jami