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Cranberry Drop Cookies Recipe

100% would make again

Pam Baker of South Charleston, West Virginia cherishes this recipe from a favorite children's Christmas book. "My 22-year-old daughter bakes these cookies each Christmas," Pam relates.

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30 Servings
Prep: 15 min. Bake: 15 min./batch

Ingredients

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 package (12 ounces) fresh or frozen cranberries, chopped
1 cup chopped walnuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts.
Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 160 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 100 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Drop Cookies published in Taste of Home December/January 1996, p67

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