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Cranberry Nut Cookies Recipe
Cranberry Nut Cookies Recipe photo by Taste of Home

Cranberry Nut Cookies Recipe

Read Reviews (6)
4.29 6
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
MAKES: 30 servings

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

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.

Directions

  1. 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.
  2. 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

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.

Reviews for Cranberry Nut Cookies(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 5, 2013

I made these yesterday and used a food chopper for the cranberries. Love the cookies and this will be a keeper for the holidays.

MY REVIEW
Reviewed May. 3, 2013

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.

MY REVIEW
Reviewed Dec. 16, 2012

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.

MY REVIEW
Reviewed Dec. 13, 2010

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.

MY REVIEW
Reviewed Dec. 28, 2009

soft and not too sweet - excellent!

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