Cran-bear-y Bread Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dough becomes soft and sticky as it reaches room temperature, so work with one portion at a time; chill remaining dough until ready to use. Ingredients:
1/2 cup shortening |
1/2 cup butter |
2 1/2 cups sugar, divided |
2 large eggs |
3 cups all-purpose flour |
2 tablespoons grated orange rind |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon cream of tartar |
1 1/2 cups chopped walnuts |
1 1/2 cups chopped fresh cranberries |
1/4 cup fresh orange juice |
1 cup fresh cranberries |
Directions:
1. Beat 1/2 cup shortening and 1/2 cup butter at low speed with an electric mixer until fluffy; add 1 1/2 cups sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
2. Stir together flour and next 6 ingredients; add flour mixture to butter mixture, beating at medium speed until blended. Add orange juice, beating until blended. Cover and chill 8 hours.
3. Shape dough into 1-inch balls; roll balls in remaining 1 cup of sugar. (Dampen hands with water if dough is sticky.)
4. Place on greased baking sheets. Press 1 fresh cranberry into top of each cookie ball.
5. Bake at 350° for 10 to 12 minutes or just until edges begin to brown. Cool on baking sheets 1 minute. Remove to wire racks to cool.
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