Cranberry Drops
Source of Recipe
Better Homes and Gardens®. Copyright 2002.
Recipe Introduction
The tart-sweet flavor and chewy texture of dried cranberries make these cookies especially pleasing.
Makes about 30.
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup shortening that doesn't require refrigeration
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 cup snipped dried cranberries
3/4 cup chopped walnuts
1 large slightly beaten egg
2 tablespoons orange juice
1. Stir together flour, baking powder, nutmeg, and salt in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs.
2. Layer in a 1-quart jar or canister the following ingredients: brown sugar, granulated sugar, cranberries, flour mixture, and walnuts. Tap jar gently on the counter to settle each layer before adding the next. Cover jar.
3. Store at room temperature up to 1 month. Or, attach baking directions and give as a gift.
Baking directions: Heat oven to 375 degrees F. Empty the contents of the jar into a large mixing bowl, and stir together. Combine egg and orange juice in a small bowl; add to jar contents. Stir until combined.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or until just lightly browned. Transfer to wire racks and cool.
1 serving equals: Calories 101; Fat 6g(Saturated 1g); Cholesterol 7mg; Sodium 36mg; Carbohydrate 12g(Dietary Fiber 1g); Protein 1g
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