Posted 12/30/2010 5:17:00 PM
I made these for a cookie exchange at work and they were a big hit! Like a previous reviewer mine weren't flat and looked like small biscuits, plus they were more cakey, but still delicious. I decreased the white sugar by 1/4 cup and they weren't over- or under-sweetened. Two tips that may help future users:
--don't try to chop your cranberries by hand, you'll go nuts; use your food processor!
--line your cookies up on a foil-covered baking sheet and use a silicone pastry brush to frost them, then stick them in the fridge for 10 or 15 minutes so the icing can set (I then left mine out overnight for good measure). The silicone brush is fast and very easy to clean.