This recipe is adapted from a Betty Crocker Fall Baking Cookbook.
1cuppacked light brown sugar
2teaspoonsgrated orange peel
1cupsweetened dried cranberries
For the Icing
Heat oven to 350 degrees. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed until light and fluffy. Stir in remaining ingredients.
Drop dough from a tablespoon onto an ungreased cookie sheet.
Bake 11 to 14 minutes, or until golden brown. Remove from cookie sheet to cool (about 15 minutes).
For Icing – in small bowl, stir powdered sugar, vanilla and enough orange juice to make the mixture thin enough to drizzle over the cookies. Spoon icing into small resealable food-storage plastic bag; cut off tiny corner of bag and squeeze to drizzle icing over cookies.