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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. —Machelle, Wall, Rosamond, California
  • Total Time
    Prep: 15 min. Bake: 20 min./batch
  • Makes
    5 dozen

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 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, 5-7 minutes. 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.
Nutrition Facts
1 cookie: 87 calories, 4g fat (1g saturated fat), 9mg cholesterol, 52mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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