Iced Cranberry Orange Drop Cookies

These thick, yet tender fresh cranberry drop cookies are perfect for fall or your Thanksgiving dessert table.

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Ingredients

For cookies:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup whole milk
1 large egg
1/4 teaspoon LorAnn Super Strength Orange Oil (or 1 tsp. LorAnn Orange Bakery Emulsion)
2 1/2 cups fresh cranberries, chopped or pulsed a few times in a food processor
1 cup chopped walnuts

For icing:
1/2 cup unsalted butter, softened
2 1/4 cups confectioners' sugar
1 teaspoon LorAnn vanilla extract or vanilla bean paste
1/4 teaspoon LorAnn Super Strength Maple flavor (optional)
2 - 4 tablespoons milk

Directions

1. Preheat oven to 350º F.  Grease or line baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, salt and baking soda; set aside.
3. In a large bowl, cream the butter, sugar, and brown sugar until fluffy; about 3 - 5 minutes. 
4. Add milk, egg, and LorAnn Orange Oil (or Orange Bakery Emulsion) and mix well.  Slowly mix in the dry ingredients, until just combined.  Stir in cranberries and walnuts.
5. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake in preheated oven for 12-15 minutes or until golden brown. Cool on wire racks.
6. For frosting, combine the butter, sugar and vanilla. Beat in milk, 1 tablespoon at a time, until frosting reaches desired consistency. Mix in LorAnn vanilla extract and LorAnn Maple flavor (if using).  Spread icing onto cooled cookies.

Makes about 4 dozen cookies