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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 3/4 cup |
| 2% milk: 1/4 cup |
| orange juice: 2 Tbl |
| eggs: 1 |
| all-purpose flour (sifted): 3 cups |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| walnuts (chopped): 1 cup |
| cranberries (whole): 2 1/2 cups (roughly chopped) |
Cranberry Kitchen Cookies
Credit: AllRecipes
User rating:
"Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!)."
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Prep Time
25 min -
Cook Time
10 min -
Servings
144 serving(s)
Tags
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely