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Cranberry Nut Cookies

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!

Ingredients:

  • 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

Method:

  1. Note: make sure you pick any stems off the cranberries before chopping those.
  2. In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
  3. Add milk, lemon juice, vanilla and egg, mixing well.
  4. Stir in flour, baking powder, baking soda, and salt, mixing well.
  5. Mix in nuts, then fold in cranberries.
  6. Drop by spoonfuls onto greased cookie sheets 2-inches apart.
  7. Bake at 375 for 8-12 minutes or until edges brown slightly.
  8. Remove from cookie sheet and cool on a wire rack.

Makes: 3 dozen cookies

You might also like:

Brookies

Tropical Breeze Cookies

Mango Lassi Frozen Yogurt

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