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Cranberry Button Cookies

What you need: 

1-1/2 cups fresh or dried cranberries
3 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shortening
1-1/2 cups firmly packed brown sugar

What you do: 

1. In a food processor, pulse cranberries until they are minced.
2. In a bowl, combine oats, flour, baking soda, ginger, nutmeg, and salt. Cut in shortening until particles are very fine. Add cranberries and brown sugar. Mix until well blended.
3. Cover and refrigerate dough 1 hour.
4. Roll out dough to 1/4- inch thickness, then cut into 3-inch rounds. Transfer to greased cookie sheet.
5. Bake at 375 degrees Fahrenheit for 12 to 15 minutes, or until lightly browned. Cool on rack.^

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I agree with lightleaf. I'm standing here with a pile of dry crumbles on my counter that I can't form into anything. Something is missing. I'm very disappointed. I had been so excited about this recipe! 

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After leaving the dough in the fridge over night it was too loose and crumbly to be formed and patted into a shape to cut cookies out of. It was much too loose, perhaps I shouldn't have left it to chill for so long, or needed water.

I decided to use the recipe as a topping for an apple crisp, and it was a hit at Thanksgiving dinner. I'm going to use the remainder as topping for a peach crumble. It's quite tasty.

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After leaving the dough in the fridge over night it was too loose and crumbly to be formed and patted into a shape to cut cookies out of. It was much too loose, perhaps I shouldn't have left it to chill for so long, or needed water.

I decided to use the recipe as a topping for an apple crisp, and it was a hit at Thanksgiving dinner. I'm going to use the remainder as topping for a peach crumble. It's quite tasty.

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My omni colleagues loved them!
Chewy on the inside, crunchy on the outside.

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