Thanksgiving is right around the corner. Today Cloris offers us a recipe for cranberry walnut cookies. -- AP
CRANBERRY COOKIES
(makes 8 dozen)
Ingredients:
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
3/4 cup sugar
1 cup packed brown sugar
1 lg. egg
1/4 cup milk
2 tsp. vanilla extract
3 cups chopped cranberries
1 cup chopped walnuts
Mix the first 4 ingredients together. Cream the butter and sugars until fluffy. Beat in the egg, milk, and vanilla. Stir in flour mixture a little at a time until well blended. Fold in cranberries and walnuts. Drop by teaspoon full 1” apart on greased cookie sheets. Bake at 375 degrees for 15 minutes or until cookies are golden brown and firm. Remove immediately from cookie sheets to wire racks to cool.
Don’t these sound delicious! And since Cloris has already given me a sample, I can tell you they taste as good as they sound. Happy baking! And remember to post a comment to be entered into the drawing for a book from our Book Club Friday guest author.-- AP
CRANBERRY COOKIES
(makes 8 dozen)
Ingredients:
3 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
3/4 cup sugar
1 cup packed brown sugar
1 lg. egg
1/4 cup milk
2 tsp. vanilla extract
3 cups chopped cranberries
1 cup chopped walnuts
Mix the first 4 ingredients together. Cream the butter and sugars until fluffy. Beat in the egg, milk, and vanilla. Stir in flour mixture a little at a time until well blended. Fold in cranberries and walnuts. Drop by teaspoon full 1” apart on greased cookie sheets. Bake at 375 degrees for 15 minutes or until cookies are golden brown and firm. Remove immediately from cookie sheets to wire racks to cool.
Don’t these sound delicious! And since Cloris has already given me a sample, I can tell you they taste as good as they sound. Happy baking! And remember to post a comment to be entered into the drawing for a book from our Book Club Friday guest author.-- AP
2 comments:
I take it that would be dried cranberries?
Yes, Kathy. Good catch. Cloris meant dried cranberries. Thanks for picking up on that.
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