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.
- 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
- 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.
Originally published as Cranberry Nut Cookies in Best of Country Cookies 1999, p29
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