TEMPT MY TUMMY TUESDAY

My cyber friend, Lisa, over here, hosts a blog carnival where a bunch of us share recipes, tips and product reviews. It's really a lot of fun. You should pop on over :D

This recipe is new. I organized a cookie swap for tonight. I wanted something different. They are good (in my opinion) but the kids don't like them. The cranberries are not too tart. The icing is a brown butter base.....YUMMY!!!!

FROSTED CRANBERRY DROP COOKIES (Yield: 5 dozen)
1/2 cup butter, softened
1 cup sugar
¾ cup packed brown sugar
¼ cup milk
1 egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts or pecans

FROSTING:

1/3 cup butter
2 cups confectioners’ sugar
1 ½ teaspoons vanilla extract
2-4 tablespoons hot water

*In a mixing bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

*Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Remove to wire racks to cool.

*For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small mixing bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time until frosting reaches desired consistency. Frost the cookies.