WINNING CRANBERRY CHIP COOKIES
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY WALNUT COOKIES
These are my favorite (non-chocolate) cookies. They are soft, chewy, and delicious. My family has been making them for the holidays for years. I have no idea where the recipe came from, but I'm glad I have it!
Provided by karing
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
- Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
- Drop the dough onto the prepared baking sheet by the teaspoonful.
- Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 30.5 g, Cholesterol 18.1 mg, Fat 7.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 115.6 mg, Sugar 17.1 g
CRANBERRY NUT COOKIES
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
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
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, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOC CHUNK, CASHEW & CRANBERRY COOKIES
These nutty biscuits are packed with chocolate chunks and chewy dried fruit - swap the cashews for peanuts if you prefer
Provided by Jane Hornby
Categories Treat
Time 22m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
- Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
- Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
- Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.
Nutrition Facts : Calories 178 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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