CRANBERRY WALNUT COOKIES
These are my favorite (non-chocolate) cookies. They are soft, chewy, and delicious. My family has been making them for the holidays for years. I have no idea where the recipe came from, but I'm glad I have it!
Provided by karing
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
- Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
- Drop the dough onto the prepared baking sheet by the teaspoonful.
- Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 30.5 g, Cholesterol 18.1 mg, Fat 7.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 115.6 mg, Sugar 17.1 g
CRANBERRY WALNUT COOKIES
When I brought these cookies in for the holiday open house at work, they simply disappeared-150 dozen of them!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars. Beat in eggs, one at a time. Add orange juice concentrate, orange zest and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts. Cover and refrigerate 2 hours or until easy to handle., Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 219 calories, Fat 12g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 159mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE-NUT COOKIES
Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
Provided by Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
- Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
- Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
- To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
- Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
- 1 Carbohydrate Servings
- Exchanges: 1 other carbohydrate, 1 fat
CRANBERRY WALNUT OATMEAL COOKIES
Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 27m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
- BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
- BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
CRANBERRY-NUT OATMEAL COOKIES
I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.
Provided by KATSINTHEKITCHEN
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
- Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
- In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
- Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g
CRANBERRY NUT COOKIES
In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. -Machelle, Wall, Rosamond, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY-OATMEAL-WALNUT COOKIES
Steps:
- Preheat oven to 350F Beat together butter and brown sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and mix well. Stir in oats, cranberries, walnuts adn mix well. Drop by spoonful onto ungreased cookie sheet. Bake 10 minutes (should be slightly under-cooked) Cool 1 minute on cookie sheet and transfer to wire rack.
CRANBERRY-WALNUT BISCUITS
Add the festive taste of cranberries and walnuts to your fresh-baked biscuits for a celebrated treat anytime of the year.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 185, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)
This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)
Provided by worldmom12
Categories Drop Cookies
Time 24m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine the oats, cranberries, and walnuts.
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
- Transfer cookies to wire racks; cool completely.
- Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
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