NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Cran-Crazy Cookies

A touch of fresh lemon zest adds another tart dimension to these whole wheat and cranberry cookies.

4.0 by 9 people
54K views
Rate me!
  • Makes: 60 servings
  • Prep: 30 mins
  • Cool: 2 mins per batch
  • Bake: 10 mins 350°F per batch

Cran-Crazy Cookies

Ingredients

Directions

  1. Preheat oven to 350F. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in walnuts and cranberries.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are lightly brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.

From the Test Kitchen

*

To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

**Test Kitchen Tip:

To add a slightly different flavor to these cranberry-nut cookies, use orange- or raspberry-flavor dried cranberries.

To Store:

Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Comments

close
close
close
close
close

Loading... Please wait...