Ingredients
2
tablespoons granulated sugar
3
teaspoons grated orange zest
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
oz (from 8-oz package) cream cheese, softened
1/3
cup all-purpose flour
1/2
cup chopped dried cranberries
1
cup powdered sugar
4
to 5 teaspoons fresh orange juice
Preparation
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
In small bowl, mix granulated sugar and 1 teaspoon of the orange zest until well blended. Set aside.
In large bowl, break up cookie dough. Stir or knead in cream cheese, flour, cranberries and remaining 2 teaspoons orange zest until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 26 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Using bottom of floured metal measuring cup, flatten balls into 2 1/2-inch rounds.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In medium bowl, stir powdered sugar and 3 teaspoons of the orange juice. Continue adding orange juice, 1/2 teaspoon at a time, until smooth and thin enough to drizzle; drizzle onto cookies. Immediately sprinkle each cookie with orange-sugar mixture. Store in covered container in refrigerator up to 1 week.
