1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or 1/2 teaspoon orange extract plus 1-1/2 tablespoon water
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries, or dried cranberries
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
Nancy in Vineland, NJ Dec 22, 2008
Would make this again.
I went to a cookie swap and everyone wanted this recipe. They tasted amazing. Wonderful and easy to make.
A cookie baker in West Berlin, NJ Dec 15, 2008
Would make this again.
I made these cookies for a holiday cookie swap. It was the very first time I ever baked cookies and they came out great! Like many of the other reviewers, I found using dried cranberries worked out very well and using 2 3/4 cups of All-Purpose Flour instead of the 3 cups listed was enough. I will certainly make these cookies again in the near future.
Dawn in South Florida Dec 14, 2008
Would make this again.
These are fantastic! I made them with Splenda, as my husband is diabetic. They were a true hit!
A cookie baker Dec 10, 2008
Would make this again.
tast great
Bart in Toronto Dec 1, 2008
Would make this again.
Great flavour but I had to add more milk as the dough was very dry.
I used frozen cranberries for the first batch, slightly thawed cranberries for hte second and the second one seems to have come out a little better.
