Cranberry Drop Cookies
Pam Baker of South Charleston, West Virginia cherishes this recipe from a favorite children's Christmas book. "My 22-year-old daughter bakes these cookies each Christmas," Pam relates.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup milk
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package (12 ounces) fresh or frozen cranberries, chopped
- 1 cup chopped walnuts
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts.
- 2. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
2 each: 160 calories, 6g fat (2g saturated fat), 16mg cholesterol, 100mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.
Jan 1, 2010
Great recipe. The only bad thing is all the chopping of the berries but well worth it.
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