Cranberry Nut Cookies
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch
YIELD: 5 dozen.
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
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
-
1.
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.
-
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.
Nutrition Facts
1 cookie: 87 calories, 4g fat (1g saturated fat), 9mg cholesterol, 52mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC