Cranberry Walnut Cookies
 and the frosting is optional.
1/2 cup butter(no substitutes) 1/2 cup sugar 1/3 cup brown sugar 1/2 teaspoon orange zest, grated 1 egg 1 teaspoon pure vanilla extract 1 cup flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1.5 cups walnuts 1.5 cups chopped fresh cranberries Cream butter, sugars and orange zest. Beat in egg and vanilla. Gradually beat in flour, baking powder and cinnamon. Stir in walnuts and cranberries. Drop by the teaspoonful 2" apart on greased baking sheets Bake 10 to 12 minutes in a preheated 350 degree oven until golden brown. Let cool slightly before removing to cooling racks. Whisk frosting ingredients together, frost when cool. Makes about 4 dozen(less if you eat the batter )
Frosting: 1 cup powdered sugar 2 tablespoons milk 1/4 teaspoon orange zest, grated |
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| Yummy!
Although I admit I'm a real big fan of very chewy oatmeal cookies, cranberry as an ingredient in anything gets me going! |
| That's a cranberry recipe I'll have to try! I have several cranberry recipes that I'll have to dig up! |
| New Mexico has a state cookie: the biscochito. It's an aninse and cinnamon cookie that is quite fun. However, the true recipe starts with 2 cups of lard. I have used Crisco instead, but the lard really does make a superior cookie. If you want the recipe, I'll put it up. Actually a good basic sugar cookie dough minus the vanilla, add anise instead, sprinkle with cinnamon sugar before baking gives a tolerable alternative. |
| Thanks, I'd like to try it! |
| Biscochito (biz-co-chee-to)
2 cups lard or shortening 1 1/4 cups sugar 2 eggs, beaten 2 teaspoons anise seed 6 cups flour, sifted 3 teaspoons baking powder 1 teaspoon salt (or less) 1/4 cup water, wine or brandy .....or ouzo 
2/3 cup sugar 5 Tablespoons cinnamon Cream sugar and shortening until light and fluffy (some bakers insist this takes 20 minutes...the more the better result) Add eggs and anise seed, blending thoroughly. Sift flour, baking powder and salt together. Add to mixture alternating with liquid of choice. Chill 30 minutes, roll 1/4 inch thinck, cut to desired shapes (scallop biscuit shaped most popular). Sprinkle with cinnamon/sugar. Bake 350 until lightly browned, about 8 to 10 minutes. Makes 4-6 dozen |
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