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    Cranberry Breakfast Cookies


    Source of Recipe


    Unknown

    List of Ingredients




    1/2 c. chopped walnuts
    1 (15.6 oz) pkg. Pillsbury Cranberry Quick Bread and Muffin Mix
    1/3 c. shortening
    1 cup vanilla yogurt
    2 eggs

    Recipe



    Heat oven to 375. Finely chop 1 tablespoon of the nuts; reserve for topping. In a large bowl, combine remaining ingredients; mix well. Mixture will be very thick. Drop by heaping teaspoonfuls onto an ungreased cookie sheet. Sprinkle chopped nuts on top of cookies.

    Bake at 375 for 10 to 12 minutes or until bottoms are golden brown and no indentatioin remains when touched with a finger. Immediately remove from cookie sheets. Serve warm or cool completely. Store in airtight container or wrap tightly and freeze.

    24 cookies
 

 

 

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