I went to garden club again last night and, as always, the ladies outdid themselves on the food. No, that is not all we do. We actually had a very nice program on “How to Bring in Your Plants for Overwintering”. Not only did I come home with two geranium cuttings for my window sill but this Cranberry Cookie Recipe that was a hit. It is a cake-like cookie with a light orange-glazed icing.  A real crowd pleaser.  They served them in a Longaberger basket with festive Autumn-themed paper napkins lining the container.

Cranberry Cookies
(Makes 3 dozen cookies)

• 1/2 c butter or margarine
• 1 1/3 c brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 c. sour cream
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. nutmeg
• 1 c. chopped pecans
• 1 1/4 c. chopped cranberries

Orange Glaze (optional)

• 2 Tbsp. orange juice
• 2/3 c. powdered sugar
• 1 tsp. grated orange rind

Preparation: 

1. Beat the butter and sugar until light and creamy.
2. Beat in the egg and vanilla.  Add the sour cream.
3. In a separate bowl, combine the flour, baking powder, baking soda and nutmeg.
4. Stir into the butter mixture until well blended.  Add the pecans and cranberries.
5. Place tablespoon-sized mounds on a buttered cookie sheet.  Space 2 inches apart
6. Bake at 350 degrees F for 10 – 12 minutes.  Cool for a few minutes on baking sheet.
7. Remove to a rack to complete cooling
8. If desired, ice cookies with the orange glaze.  Store in tin.

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