TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon thawed orange juice concentrate
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup coarsely chopped fresh cranberries
  • 1 cup chopped walnuts

Nutritional Facts

2 each: 219 calories, 12g fat (2g saturated fat), 18mg cholesterol, 159mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 3g protein

Directions

  1. In a large bowl, cream shortening and sugars. Beat in eggs, one at a time. Add orange juice concentrate, orange peel and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts. Cover and refrigerate 2 hours or until easy to handle.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Cranberry Walnut Cookies in Country Woman Christmas Annual 2004, p45

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