The star of this year’s cookie plate is reminiscent of a cookie I found at Violet Bakery in London several years ago and have been chasing ever since. Some might argue these are better suited to the citrus-laden days of spring, but I think they are perfect for the holidays. Plus, their citrusy glaze keeps them moist and bright on a plate of heavy laden chocolate options.

Cranberry Orange Oatmeal Cookies

Adapted from Dessert for Two

• 1.5 c. dried cranberries
• 3 large navel oranges, zested and juiced
• 18 T. unsalted butter, softened
• 3/4 c. brown sugar
• 9 T. sugar
• 3 egg yolks
• 2 tsp. vanilla extract
• 2.25 c. flour
• 3/4 c. rolled oats
• 1/2 tsp. salt
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 c. powdered sugar

1. Preheat the oven to 350 and a line baking sheets with parchment paper.
2. Add the dried cranberries to a bowl with the fresh orange juice. Stir and let sit for 20 minutes then drain the cranberries. Save the juice to use later for the glaze.
3. Combine with an electric mixer the butter, brown sugar, granulated sugar and orange zest until light and fluffy, about 1 minute.
4. Add the egg yolk and vanilla extract.
5. Sprinkle the flour, oats, salt, baking soda, and baking powder on top of the dough. Beat until you can’t see any streaks of flour but do not over-mix.
6. Stir in the drained cranberries.
7. Drop cookies onto prepared sheets and bake for 9-10 minutes.
8. After the cookies have cooled, make the glaze and drizzle over the cookie tops. This is made by whisking together 2 tablespoons of the cranberry/orange juice with the powdered sugar.