Recipes and Cooking Cran-Crazy Cookies 4.6 (7) Add your rating & review A touch of fresh lemon zest adds another tart dimension to these whole wheat and cranberry cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 2 mins Bake Time: 10 mins Total Time: 42 mins Servings: 60 Ingredients ¾ cup butter, softened 1 ½ cup packed brown sugar 2 teaspoon finely shredded lemon peel ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 2 eggs 2 teaspoon vanilla 2 ⅓ cup whole wheat flour 1 ½ cup chopped toasted walnuts* 1 ½ cup dried cranberries** Directions 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. 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. * 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. Rate it Print