Cranberries are one of my favorite holiday flavors, and these Cranberry Walnut cookies are a perfect way to enjoy them.
I don’t actually like cranberry sauce much, but baked into sweets like cookies or bread and cranberries are a delicious reminder of the season. You can buy frozen cranberries all year round, but I much prefer the fresh ones that you can buy this time of year. Combined with walnuts in these cookies the cranberries make a nutty seasonal cookie. Plus it is nice to have a holiday dessert that doesn’t involve chocolate!
This recipe is quick and easy to make, and the recipe is a great one to use for a cookie exchange, and they also freeze well.
These crispy cookies are perfect for Thanksgiving or Christmas, especially with a nice cup of hot cocoa!
Cranberry Walnut Cookies
- 1 1/4 cup butter
- 1 cup brown sugar
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3-1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup walnuts chopped
- 2 cup fresh cranberries chopped
- In a mixer, cream butter with both sugars.
- Add eggs and beat well, then add vanilla and almond extract.
- In a small bowl mix the flour, baking powder, salt and baking soda and gradually add to the creamed mixture.
- Stir in the chopped walnuts and cranberries.
- Wrap the dough in plastic wrap and refrigerator for a few hours or overnight.
- Preheat the oven to 375 F.
- Roll the dough into 1 inch balls, place on an ungreased cookie sheet and flatten with a drinking glass.
- Bake for 10 minutes until the edges are brown.