Dayton Daily News Cookie Contest 2017 Honorable Mention: Cranberry Cookies with Brown Butter Glaze by Patti Mundey of Springboro. LISA POWELL/STAFF

Honorable Mention: Cranberry Cookies with Brown Butter Glaze

HONORABLE MENTION

CRANBERRY COOKIES WITH BROWN BUTTER GLAZE

Submitted by Patti Mundey of Springboro

COOKIES

INGREDIENTS

1/2 cup softened butter

1 cup white sugar

3/4 cup packed brown sugar

1 large egg

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 cup milk

2 1/2 cups chopped fresh cranberries

1 cup white baking chips

1 cup chopped walnuts or pecans

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Cream butter and sugars. Beat in egg and orange juice.

3. In a separate bowl, whisk flour, baking powder, salt and baking soda.

4. Slowly beat into mixture, alternating with milk.

5. Add cranberries, baking chips and nuts.

6. Drop by level tablespoonfuls 1 inch apart on baking sheet.

7. Bake 10-12 minutes. Cool completely.

GLAZE

INGREDIENTS

1/3 cup butter, cubed

2 cups 10X (powdered) sugar

1 1/2 teaspoons pure vanilla

3-4 tablespoons water or milk

DIRECTIONS

1. In a heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly.

2. Remove from heat then stir in the powdered sugar, vanilla and enough water or milk to reach drizzling consistency.

3. Drizzle over cookies. Let stand until set.

Makes 4 dozen cookies

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