There is a distinct rhythm to autumn in the Northwoods, marked by crisp air, changing leaves, and the peak of the cranberry harvest. While we often see these tart berries piled high in local markets, the mechanics behind how they are grown and gathered are fascinating.

Cranberries are one of the few crops native to North America grown in specialized bogs featuring sandy, acidic soil. Rather than growing underwater, the vines thrive in these low-lying beds, producing fruit with a unique secret: internal air pockets. In autumn, farmers flood the bogs, allowing the berries to detach and float to the surface for an efficient mechanical harvest. This seasonal flooding serves a dual purpose, insulating the fragile vines against harsh winter freezes while naturally managing pests and weeds.

Once you have brought home a batch of fresh local cranberries, putting them to use in the kitchen is the best way to celebrate the season. This recipe for Frosted Cranberry Drop Cookies balances the bright, tart punch of fresh cranberries with rich brown sugar and a browned-butter vanilla frosting.

Frosted Cranberry Drop Cookies

Ingredients

Cookies

• ½ cup butter, softened

• 1 cup packed brown sugar

• 1 egg

• ¼ cup milk

• 2 tablespoons orange juice

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 2 ¼ cups chopped fresh or frozen cranberries (thawed, drained and patted dry)

• 1 cup chopped walnuts

Frosting

• ⅓ cup butter

• 2 cups powdered sugar

• 1 ½ teaspoons vanilla extract

• 2 to 4 tablespoons hot water

Instructions

1. Preheat oven to 350°F.

2. In a large mixing bowl, cream butter and brown sugar. Add egg, milk and juice; mix well.

3. In a separate bowl, combine flour, baking powder, baking soda and salt; add to the creamed mixture.

4. Stir in cranberries and walnuts.

5. Drop by level tablespoonfuls onto greased baking sheets.

6. Bake at 350°F for 12 to 15 minutes or until golden brown.

7. Transfer to wire cooling racks.

8. Spread cooled cookies with frosting.

9. Makes about 4 dozen.

Frosting Instructions

1. In a small saucepan over low heat, melt butter until golden brown.

2. Cool slightly and transfer to a medium mixing bowl.

3. Beat in powdered sugar, vanilla and enough water for desired consistency.