Cranberry Nut Cookies

I got this recipe from a friend’s cousin. I made them for years then sort of forgot about them. Came across the recipe again and decided to make them again. Wow, they really are good. Not the prettiest cookie out there, but so soft and tender and tasty.

The original recipe calls for a cup of butter and a cup of shortening. I used straight butter, but chilled the dough Either variation works, just your preference. What can I say? I prefer butter.

The recipe also calls for dried sweetened cranberries, not fresh berries.

So here is the recipe. It makes a big pile of cookies. You can freeze the dough or even the baked cookies if it is too much for you.

Enjoy.

Craisin Nut Cookies

1 c. shortening or butter, See note:

1 c. butter

1 1/2 c. sugar

1 1/2 c. brown sugar

3 eggs

1 T. grated orange peel

5 c. flour

1 1/2 t. each baking soda and salt

2 c. chopped nuts

1 (6 oz.) package craisins (sweetened dried cranberries)

Cream together first 6 ingredients and blend until smooth. Combine flour with soda and salt and add to sugar mixture. Stir in nuts and craisins. Drop walnut sized balls on an ungreased cookie sheet about 2-inches apart. Bake in a preheated 350-degree oven for about 8-10 minutes or until golden brown. Makes about 7 dozen.

Note: If using all butter, chill the dough for at least a few hours before baking,