Cranberry Nut Cookie Recipe

With cranberry nut bread in the oven, I set out the ingredients to make a batch of cookies to follow it. Since I had fresh cranberries left from the bread recipe, I decided to try my hand at concocting a cranberry nut cookie as a not-so-sweet change from the traditional toll house chocolate chip we're all familiar with.

These cookies may not satisfy every sweet tooth, but I think I found the right combination of sweetness to offset the tart cranberries. I sampled one from each batch and can attest that they're great with a cup of hot tea on a cold day. I hope you'll agree.

While I'd love for you to share this recipe on your blog or website, please provide a link rather than copying the recipe entirely.

Cranberry Nut Cookies

Ingredients:

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
2 tsp orange juice
2 3/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp grated orange peel
1 1/4 cups fresh cranberries, chopped
1 cup walnuts, chopped

Preheat oven to 375 degrees

In large bowl, cream butter with sugar and brown sugar. Add eggs one at a time, then vanilla and orange juice; mix well. Gradually stir in flour, baking soda, salt and orange peel. Add chopped cranberries and walnuts.

Drop cookie dough by rounded teaspoonful onto baking sheet and bake in preheated 375 degree oven for approx 10-12 minutes, or until cookies are somewhat firm, but not browned.

Leave on baking sheet for approximately 30 seconds before removing to wire rack to finish cooling. When completely cooled, store cranberry nut cookies in covered container; freeze cookies if not to be eaten within a few days.

Makes approximately 4 dozen cookies.

Note: One bag of cranberries should be enough for a batch of cranberry nut cookies and a loaf of cranberry nut bread (recipe here).