COOKIES WITH CRANBERRIES AND NUTS RECIPES

Name: Cranberry Nut Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

CRANBERRY NUT COOKIES RECIPE: HOW TO MAKE IT

Cranberry Nut Cookies Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 5 dozen.

Number Of Ingredients 13

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

Steps:

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 : Calories 87 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 13g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CRANBERRY NUT COOKIES RECIPE - FOOD.COM

Cranberry Nut Cookies Recipe - Food.com image

Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 36 cookies

Number Of Ingredients 13

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

Steps:

Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
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.

Nutrition Facts : Calories 67.9, FatContent 2.5, SaturatedFatContent 1, CholesterolContent 9.4, SodiumContent 55.5, CarbohydrateContent 10.6, FiberContent 0.4, SugarContent 6, ProteinContent 1.1

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