Cranberry Crispies Cookies Recipes

QUICK CRANBERRY CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

CRANBERRY CRISPS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CRANBERRY-ALMOND COOKIE CRISPS

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

OATMEAL CRANBERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
• Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

CRISP CRANBERRY OATMEAL COOKIES (SMALL BATCH)

Steps:

• Mix butter, sugars and egg.
• Mix dry ingredients.
• Mix together and add the cranberries.
• Roll into small balls& Bake 10 minutes at 350.

CRANBERRY CRISPIES COOKIES RECIPE

Steps:

• In a bowl, combine the bread mix, butter, walnuts and egg; mix well. Stir in cranberries. Using a 1 1/4 inch melon baller drop ball of dough 3 inches apart on ungreased baking sheet. Flatten to 1/8 inch thickness with a glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes or until light golden brown. Remove to wire racks to cool. Makes 2 1/2 dozen.

CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• Line rimless baking sheets with parchment paper or grease; set aside.
• In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
• Add to butter mixture along with cranberries; stir until combined.
• Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
• Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.

CRANBERRY RICE KRISPIES SQUARES

Steps:

• In a bowl measure out Rice Krispies and craisins. Set aside.
• Melt margarine in a separate bowl.
• Add marshmallows to margarine and melt.
• Add rice Krispies and Craisins to marshmallow mixture.
• Press into a greased 9x13-inch pan.
• Refrigerate and cut into squares.