3 cups all-purpose flour
1 teaspoon baking powder
¬ teaspoon baking soda
« teaspoon salt
« cup butter or margarine
1 cup granulated sugar
1 cup light brown sugar
1 egg
¬ cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries, chopped or ground
1 cup chopped walnuts
Preheat oven to 375§. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1" apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Watch to make sure bottoms don't get overdone, especially when using dark pans. Remove from cookie sheets to wire racks; cool. Yield: about 8 dozen.
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