Ingredients
1/2 cup butter, softened1 cup sugar3/4 cup packed brown sugar1 large egg, room temperature2 tablespoons orange juice3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/4 cup 2% milk2-1/2 cups coarsely chopped fresh cranberries1 cup white baking chips1 cup chopped pecans or walnutsGLAZE:1/3 cup butter, cubed2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract3 to 4 tablespoons water
Preparation
Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.
Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners’ sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
