Peanut Butter Cranberry Drops

A cranberry juice icing accents the dried cranberries in this peanutty drop cookie recipe.

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  • Makes: about 3 dozen cookies
  • Prep: 25 mins
  • Bake: 10 mins 375°F
  • Stand: 1 min

Peanut Butter Cranberry Drops

Directions

  1. Preheat oven to 375 degrees F. In a large resealable plastic bag combine cookie dough, peanuts, cranberries, and flour; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies are golden brown around edges. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool slightly.
  2. For icing, in a small bowl stir together powdered sugar and cranberry juice until smooth. Spoon icing over warm cookies. Cool cookies completely on wire rack. Makes about 3 dozen cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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