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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Cranberries are perfect for Autumn. You can use fresh cranberries or ones that are frozen; just thaw the frozen ones. Ingredients:
1/2 cup sugar |
1/2 cup brown sugar, firmly packed |
1/4 cup butter, softened |
2 tablespoons milk |
1 tablespoon lemon juice |
1/2 teaspoon vanilla |
1 egg |
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup cranberries, coarsely chopped |
1/2 cup chopped nuts |
Directions:
1. Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
2. In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
3. Add milk, lemon juice, vanilla and egg, mixing well.
4. Stir in flour, baking powder, baking soda, and salt, mixing well.
5. Mix in nuts, then fold in cranberries.
6. Drop by spoonfuls onto greased cookie sheets 2-inches apart.
7. Bake at 375 for 8-12 minutes or until edges brown slightly.
8. Remove from cookie sheet and cool on a wire rack.
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