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Cranberry Nut Cookies Recipe

Cranberry Nut Cookies Recipe photo by Taste of Home

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In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie.

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Cranberry Nut Cookies Recipe

Prep: 15 min. Bake: 20 min./batch

Yield: 30 Servings

15 20 35

Ingredients

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

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts.
Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 172 calories, 7 g fat (3 g saturated fat), 18 mg cholesterol, 111 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Nut Cookies in Best of Country Cookies , p29

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Reviews for Cranberry Nut Cookies

Cranberry Nut Cookies

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Reviewed on May. 03, 2013 by itsmitherapy

Excellent cookie. Had to modify a bit due to lack of some of the ingredients, eliminated the ground nuts. I used fresh frozen cranberries that I frozen when I got a bunch on sale. Wanting a little spice I added a tsp of Saigon cinnamon. If I don't hide them they will be gone by nightfall.

Reviewed on Dec. 16, 2012 by starbucksgirl

I love these cookies and can't wait to make them with fresh cranberries. First year I made them I chopped them in half. TEDIOUS. Second year, I used the food processor to just quickly chop them up. They were just as good. People now request these cookies. I also use pecans instead of walnuts, just prefer them.

Reviewed on Dec. 13, 2010 by linsvin

When I started cutting the cranberries in half I already was talking myself out of making these again. Took me a good 1/2 hour just to do that tedious task. Actually though they had a very nice tart taste to them. These make pretty large cookies. Make sure you space 2 in. apart.

Reviewed on Dec. 28, 2009 by bhilgeman

soft and not too sweet - excellent!

Reviewed on Dec. 23, 2009 by happy foods

they are not a real sweet cookie. it is a nice change fome other cookies