Cranberry Orange Coconut Cookies with Whiskey Glaze

What I love about the holidays, by Sarah Freytag.

 I love the weather, as it develops a nice chill for us to bundle up in…

I love seeing relatives I haven’t seen in a while…

I love watching Christmas movies whilst wrapped up in a blanket besides a fire…

And most importantly I love the food.

Cookies, hot chocolate, hot mac and cheese, when it all comes down to it, more food for me please.

Yeah, I’m not going to bust out in song, but words cannot describe my love for this time of year. I love the cheer that just sits in the air, and of course baking holiday treats. From cakes to gingerbread houses and all sorts of cookies and sweets in between, creativity can really shine in these last few months in the year, and I try and get in as much as I can.

After making these cookies I realized they were pretty much perfect. Not to toot my own horn, but the balance of orange flavor with the coconut and cranberries balanced out perfectly, and the whiskey glaze left just enough of a kick to spice up the whole flavor concept.

Maybe santa would like something other than the usual sugar cookies this year?

Enjoy!

 

Cranberry Orange Coconut Cookies with Whiskey Glaze

(Recipe adapted from All Recipes)

Ingredients

1 cup butter, softened

 1 cup white sugar

 1/2 cup packed brown sugar

 1 egg

 1 teaspoon grated orange zest

 2 tablespoons orange juice

 2 1/2 cups all-purpose flour

1 tsp cinnamon

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 dried cranberries

coconut

  chopped walnuts (optional)

 

whiskey

powdered sugar

 

Directions

Preheat the oven to 375 degrees F (190 degrees C).

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, cinnamon, baking soda and salt; stir into the orange mixture. Mix in cranberries, coconut 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.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

For the glaze, whisk together a couple of tbls of whiskey and add in enough powdered sugar to thicken it to a glaze consistency.

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