Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.
This is another recipe I had posted at Food.com a very long time ago but one my family has always enjoyed. I do tend to make these more often with Splenda now, but this is the recipe as I originally posted it. You can use Splenda if you prefer.
I have to admit I get “cranberry fever” once I can get fresh berries in the autumn. I manage to make them every way shape and form I can think of. I hope you enjoy these as much as my family does!
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1/4 cup butter, softened
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cranberries, coarsely chopped
- 1/2 cup chopped nuts
- Note: make sure you pick any stems off the cranberries before chopping those.
- In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
- Add milk, lemon juice, vanilla and egg, mixing well.
- Stir in flour, baking powder, baking soda, and salt, mixing well.
- Mix in nuts, then fold in cranberries.
- Drop by spoonfuls onto greased cookie sheets 2-inches apart.
- Bake at 375 for 8-12 minutes or until edges brown slightly.
- Remove from cookie sheet and cool on a wire rack.
Makes: 3 dozen cookies
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