Cookies:
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup butter, softened
1/2 cup fat free sour cream
1/4 cup honey
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup dried cranberries
2 teaspoons grated orange peel
Icing:
1 1/2 cups powdered sugar
2 teaspoons butter, softened
1 to 3 tablespoons orange juice
Cooking Instructions
Heat oven to 350 degrees F.
In a large mixing bowl, combine all cookie ingredients except 1 cup flour, cranberries, and orange peel. Beat at medium speed, scraping owl often, until smooth (1 to 2 minutes). By hand stir in remaining flour, cranberrries and orange peel until well mixed.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
In a medium mixing bowl, stir together powdered sugar and butter. Stir in enough orange juice for desired spreading consistency. Frost cooled cookies.
