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Cranberry Bliss Cookies

 Cranberry Bliss Cookies
This delicious cookie was inspired by cranberry bars at a popular gourmet coffee shop. Every bite is loaded with cranberries, vanilla chips and macadamia nuts.—Joan Stanton, Ellensburg, Washington
120 ServingsPrep: 1 hour Bake: 10 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 3 tablespoons grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups dried cranberries
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 1 cup coarsely chopped macadamia nuts

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the eggs, orange peel and extracts. Combine the flour, pudding
  • mix, baking soda and salt; gradually add to creamed mixture and mix
  • well. Stir in the cranberries, chips and nuts.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets;
  • flatten slightly. Bake at 375° for 8-10 minutes or until lightly
  • browned. Remove to wire racks. Store in an airtight container.
  • Yield: 10 dozen.

2 of 2

Cranberry Bliss Cookies (continued)

Editor’s Note: Cookies may be frozen in airtight container for up to 2 months.
Nutritional Facts: 1 cookie equals 85 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 72 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.