LuAnn's Orange Glazed Pumpkin-Cranberry Drops
Moist and cake-like in texture, these soft and mildly sweet drop cookies with the subtle flavor of pumpkin and the tart bite of cranberries, glisten under a shiny orange glaze.
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Zest of 1 orange (divided - half for the cookie dough, half for the glaze)
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 1/4 cups all-purpose flour
- 1 dash ground ginger
- 1 dash nutmeg
- 1 dash ground cloves
- 1 cup fresh cranberries, coarsely chopped
- 1/2 cup walnuts, coarsely chopped
- 1 1/2 cups powdered sugar
- 3 to 4 tablespoons fresh orange juice
- Orange zest
- Preheat the oven to 375 degrees F.
- Lightly spray a large cookie sheet with no stick spray and set aside.
- In the bowl of an electric mixer, beat together the butter or margarine and sugars until creamed.
- Beat in the egg, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, cloves and approximately half the orange zest.
- Add the pumpkin, flour, cranberries, and walnuts, then mix on low until well combined.
- Using a small capacity cookie scoop, drop the batter into rounded mounds about two to three inches apart on the prepared cookie sheet.
- Position the pan in the center of the preheated oven and bake the cookies for 10 to 12 minutes, or until lightly browned on the bottom. (They will not brown on the top).
- Meanwhile, in a small bowl, prepare the Orange Glaze by combining the powdered sugar, the remaining half of the orange zest, and enough orange juice to thin the glaze to the desired consistency.
- Beat with a fork until smooth.
- Remove the baked cookies to a wire rack to cool.
- Bake the remaining dough.
- While the cookies are still warm, use a pastry brush to lightly cover the entire tops of the cookies with the Orange Glaze.
- Allow the glazed cookies to stand, open to air, for about 30 minutes, or until the cookies are completely cool and the glaze is "set".
- Store the cookies in an airtight container with wax paper between the layers.
Recipe loosely adapted from allrecipes.com many years ago by LuAnn Bermeo, author of Amazing Meals I and II,
a two-volume collection of family-approved, plant-based recipes.