Cranberry Oranage Cookies

• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 4 ounces butter, softened
• 1/2 cup low fat sour cream
• 1/2 cup orange juice concentrate, thawed
• 1 teaspoon vanilla
• 2 large eggs
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups quick oats
• 1 1/2 cups dried cranberries (6 ounces)
• 1/2 cup chopped walnuts or pecans, optional
• Icing:
• 2 cups confectioners' sugar
• 3 to 4 tablespoons orange juice concentrate, thawed
• 2 tablespoons melted butter

1. Line cookie sheets with parchment paper or a silicone mat; spray lightly with nonstick cooking spray.
2. In a mixing bowl, beat sugars with butter until smooth. Beat in sour cream, orange juice concentrate, vanilla, and eggs.
3. In a bowl, combine the flour, baking powder and soda, and oats. Slowly stir into the first mixture, blending well. Stir in the dried cranberries and pecans, if using.
4. Using a teaspoon, drop spoonfuls of cookie dough onto prepared baking sheet, spacing about 2 inches apart. Chill the cookies for about 15 minutes before baking. Heat oven to 350u0b0. Bake cookies for 10 to 14 minutes, until browned and set.
5. For icing, combine confectioners sugar with the melted butter and 3 tablespoons of orange juice concentrate. Add more juice, as needed to make a spreadable mixture. Spread a little of the icing on hot cookies.
6. Makes about 4 to 5 dozen drop cookies.

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Taken from www.epicurious.com/recipes/member/views/cranberry-oranage-cookies-52583101 (may not work)