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Cranberry Drop Cookies

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Recipe

 

Yield

3 dozen

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup butter
or margarine, softened
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1 cup sugar
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1 cup brown sugar
packed
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1 each eggs
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¼ cup milk
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2 tablespoons lemon juice
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3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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12 ounces cranberries
fresh or frozen
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1 cup walnuts
chopped
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Ingredients

Amount Measure Ingredient Features
118 ml butter
or margarine, softened
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237 ml sugar
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237 ml brown sugar
packed
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1 each eggs
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59 ml milk
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3E+1 ml lemon juice
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7.1E+2 ml all-purpose flour
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5 ml baking powder
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2.5 ml salt
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1.3 ml baking soda
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346.8 ml/g cranberries
fresh or frozen
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237 ml walnuts
chopped
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Directions

In a mixing bowl, cream butter and sugars.

Add egg, milk and lemon juice; mix well.

Combine dry ingredients; add to creamed mixture and mix well.

Stir in cranberries and nuts.

Drop by heaping teaspoon 2 inches apart onto greased baking sheets.

Bake at 375℉ (190℃) for 13 to 15 minutes dozen.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 97141% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 518mg 22%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 25%
Sugars g
Protein 39g
Vitamin A 17% Vitamin C 14%
Calcium 9% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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