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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 30 |
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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. Ingredients:
2/3 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
1 egg |
1/4 cup 2% milk |
2 tablespoons lemon juice |
3 cups king arthur unbleached 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. 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. Yield: 5 dozen.
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