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Cranberry Nut Cookies

 Cranberry Nut Cookies
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.
30 ServingsPrep: 15 min. Bake: 20 min./batch

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.

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Cranberry Nut Cookies (continued)

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.