Makes about 5 dozen cookies
|2/3||cup dried cranberries or dried cherries|
|1/2||cup granulated sugar|
|3||tablespoons water, divided|
|1||package (18-1/4 ounces) white cake mix with pudding in the mix|
|2||tablespoons vegetable oil|
|1/4||teaspoon almond or vanilla extract|
|1/2||cup powdered sugar|
|1||to 2 teaspoons milk|
- Preheat oven to 350°F. Lightly grease cookie sheets.
- Combine dried cranberries, granulated sugar and 1 tablespoon water in small microwavable bowl. Microwave on HIGH 1 minute; let cranberries stand 10 minutes before draining.
- Blend cake mix, eggs, remaining 2 tablespoons water, oil and almond extract in large bowl until smooth. Drop batter by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Top each cookie with several cranberries.
- Bake 10 minutes or until edges are lightly browned. Top each cookie with another one or two cranberries after baking; transfer to wire racks to cool completely.
- Blend powdered sugar and 1 teaspoon milk in small bowl until smooth. Add additional milk if necessary to reach pourable consistency. Drizzle glaze over cookies with tip of small spoon or fork.
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