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!
- 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.