Makes about 90 cookies
3 cups fresh cranberries
3 cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 large egg
¼ cup milk
2 tablespoons lemon juice
1 cup coarsely chopped walnuts
Steam
the cranberries 5 minutes and chop coarsely. Sift flour, baking soda,
baking powder, and salt together. Cream butter and sugars until they
are light and fluffy, then beat in egg, milk, and lemon juice. Stir in
the flour mixture bit by bit. Add the cranberries and nuts. The
cranberries will be soft and will create a marbleized pattern in the
dough. Drop by teaspoonfuls onto greased cookie sheets, leaving about 1
inch between for spreading.
Bake at 375° F for about 15 minutes, until firm and golden. Transfer to racks to cool.
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