Wednesday, January 13, 2010
Fresh Cranberry Cookies
So after Thanksgiving and Christmas I usually end up with an extra bag of cranberries somehow. They usually get frozen until the next year, but I found this recipe the other day that will easily help me use them all up. These cookies are not very crunchy, they taste a little like eating a cranberry muffin, maybe a new breakfast cookie? :)
Cranberry Cookies (from cooks.com and changed only slightly)
1/2 cup butter, softened
1 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
1/3 cup skim milk
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
2 1/2 cups fresh cranberries, mine were frozen, then thawed and coarsely chopped
1 tbsp. grated orange rind (I used a tangelo instead)
Combine butter, sugar and vanilla; cream until light and fluffy. Add milk and egg, beating well.
Combine dry ingredients; gradually add to creamed mixture, mixing well. Dough will be dry. Stir in the remaining ingredients.
Drop dough by tablespoons onto greased cookie sheets; bake at 375 degrees until lightly browned and set about 12 minutes. Makes about 4 dozen.