A recipe from the Sneaky Kitchen
1 cup/250 mL shortening or butter
1 cup/250 mL sugar
1 tsp/5 mL
1/2 tsp/2.5 mL
2 cups/500 mL flour
1 tsp/5 mL Baking Powder
1 to 2 C /250- 500 mL cranberries coarsely chopped fresh or frozen
1 cup/250 mL chopped almonds or other nuts
Preheat oven to 305 F/180 C. Spray cookie sheets with cooking spray. Using
an electric mixer, beat shortening & sugar together in a medium mixing bowl until light
& fluffy. Add extracts & egg; mix well. Combine flour, baking powder
salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough
forms. Stir in cranberries & nuts. Immediately drop dough by rounded
teaspoonfuls onto cookie sheets. Bake for 10 minutes or until golden brown.
Transfer cookies to a wire rack; cool completely. Makes about 3 dozen.