No Bake Cranberry Nut Cookies Recipes

CRANBERRY NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.

NO-BAKE CRANBERRY NUT COOKIES

Steps:

• In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
• In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
• Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by slightly less than 1/4 cupfuls onto waxed paper. Cool completely, about 30 minutes.

CRANBERRY WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
• Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
• Drop the dough onto the prepared baking sheet by the teaspoonful.
• Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.

NO BAKE CRANBERRY NUT COOKIES

Steps:

• In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
• In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
• Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. NOTE: I actually coated my 1/4 cup measuring cup with cooking spray and pressed the mixture into the cup making perfect little cookies with ease.
• Cool completely, about 30 minutes.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CRANBERRY NUT COOKIES

Steps:

• Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
• In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
• Add milk, lemon juice, vanilla and egg, mixing well.
• Stir in flour, baking powder, baking soda, and salt, mixing well.
• Mix in nuts, then fold in cranberries.
• Drop by spoonfuls onto greased cookie sheets 2-inches apart.
• Bake at 375 for 8-12 minutes or until edges brown slightly.
• Remove from cookie sheet and cool on a wire rack.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.