Cranberry Drop Cookies

1/2 cup butter (softened)
1 cup sugar
1 cup brown sugar (firmly packed)
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
12 oz cranberries (fresh or frozen)
1 cup walnuts (chopped)

In mixing bowl, cream together the butter, sugar and brown sugar. Add in the egg, lemon juice and milk; mixing well. Combine the dry ingredients in another bowl; then add to the creamed mixture, mixing well. Stir in the cranberries and nuts. Drop dough by heaping teaspoonfuls about 2 inches apart onto well greased cookie sheets. Bake at 375 degrees F for 13 to 15 minutes or until lightly golden brown. Remove from cookies sheets and allow to cool on wire racks.

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