Rating: 4.5 stars 4.7
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

'These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee,' reports Gloria Anderson of Paso Robles, California. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
33
Yield:
33 servings
Advertisement

Ingredients

33
Original recipe yields 33 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.

    Advertisement
  • Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets . Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts

179 calories; protein 2.3g; carbohydrates 21.4g; fat 9.7g; cholesterol 29.8mg; sodium 109.9mg. Full Nutrition
Advertisement