Cranberry Drop Cookies
With cranberry season arriving, there will be some excellent buys for them.
- 1/2 cup butter or margarine, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup milk
- 2 Tbsp. lemon juice
- 3 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 package (12 oz.) fresh or frozen cranberries, chopped
- 1 cup walnuts
In a mixing bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees F for 13 to 15 minutes or until golden brown. Cool on wire racks. Yield: About 5 dozen cookies.
Source: Taste of Home 1997
By Elaine from Iowa
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