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Brandied Cranberry Drops
Ingredients
-
1/2
cup dried cranberries
-
1
tablespoon brandy or orange juice
-
1
Basic Dough (see Recipe Center)
-
2
tablespoons finely chopped candied ginger
-
Brandy Icing (see recipe below)
Directions
1. Preheat oven to 375 degree F. Combine cranberries and brandy or orange juice; let stand while making Basic Dough. Stir cranberry mixture and ginger into dough. Drop dough by teaspoons 2 inches apart on an ungreased cookie sheet.
2. Bake in the preheated oven for 8 to 10 minutes or until lightly browned. Let stand 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. Drizzle cooled cookies with Brandy Icing. Makes about 30.
From the Test Kitchen
- Storage To Store:Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw cookies; frost with Brandy Icing.
Brandy Icing
Soak:
15 mins
Ingredients
-
1
cup sifted powdered sugar
-
1/2
teaspoon vanilla
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1
tablespoon brandy or strong coffee
-
Milk
Directions
Combine powdered sugar, vanilla, and brandy. Add milk, 1 teaspoon at a time, to make desired consistency.
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