Peanut Butter Cranberry Drops
- 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.
- 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.