Tuesday, 15 December 2015


Jaki made these gems to share today at the Frank Morse Memorial  Library in Lawrencetown. She claims they will melt in your mouth. This recipe is from Pillsbury  Best Cookies Cookbook: favorite recipes from America's most trusted kitchens.
½ cup sugar                                                            
1 egg
½ cup powdered sugar                                        
2 cups all purpose flour
½ cup butter or margarine softened                           
½ teaspoon baking flour
½ cup oil                                                                  
½ teaspoon cream of tartar
2 teaspoons grated orange peel                                   
¼ teaspoon salt
1 teaspoon vanilla                                                 
½ cup chopped fresh
or frozen cranberries

1.  Heat oven to 350 F. In a large bowl, combine sugar, powdered sugar, butter and oil; blend well.  Add orange peel, vanilla and egg; blend well.  In a separate bowl combine flour, baking soda, cream of tartar and salt; mix well and add to creamed mixture.  Mix well.  Stir in cranberries.  Drop by spoon full 2 inches apart onto ungreased cookie sheets. 
2.  Bake at 350. F for 10 to 15 minutes or until bottoms are a light golden brown.  Cool 1 minute; remove from cookie sheet.  Cool completely.  Dust lightly with powdered sugar.
Yields: 3 ½ dozen.

Easy to make and yummy. I also tried some with dried cranberries and don't recommend that... it is best with fresh/frozen - I added more than the amount in the recipe as I love cranberries.

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