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

Cranberry Nut Cookies Recipe

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4.5 7
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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 11, 2016

"I just made these cookies they are so yummy, easy to make and they taste great"

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."

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