Iced Cranberry-White Chocolate Drops
1 ? cups flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 ½ teaspoons finely grated orange zest
1 large egg
2 ½ teaspoons vanilla extract
1 ½ cups coarsely chopped pecans
1 ½ cups chopped dried sweetened cranberries
1 ½ cups white chocolate morsels
½ cup chopped cranberries
1 cup sifted confectioners' sugar
1 tablespoon lemon juice
⅛ teaspoon vanilla extract
2 to 4 teaspoons warm water
Preheat oven to 350 degrees. Lightly grease baking pans or use parchment paper.
Combine flour, cinnamon, baking powder, baking soda and salt; set aside.
In mixing bowl, beat butter several minutes until light. Add brown sugar and orange zest. Add egg and vanilla extract. Beat for 2 minutes. With mixer on low speed, add flour mixture in increments, until smoothly incorporated. Add pecans, dried cranberries, white chocolate morsels and chopped cranberries, stirring until evenly distributed.
Drop dough by heaping tablespoonfuls, spaced about 2 ½ inches apart, onto the baking sheets. Bake cookies, one sheet at a time, for 8 to 10 minutes. Cool cookies on the sheet for about 3 minutes, then carefully transfer to a wire rack. Cookies will be very tender. Cool completely.
For the icing: In medium bowl, combine confectioners' sugar, lemon juice and vanilla extract with enough water to yield a slightly runny icing. Transfer to a pastry bag fitted with fine tip, or use a spoon to immediately drizzle the icing in very fine lines over the cookies until they are lightly decorated. Let them stand until icing sets, at least 1 hour.
Freezeworthy: Yes, but cool completely first.
Makes 4 dozen.
Submitted by Elaine Patenaude, Tarpon Springs