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Cranberry-Chip Cookies

A lovely, soft cookie bursting with cranberries and nuts. Try pistachio nuts for a unique flavor and even more color! You can use frozen cranberries, but be sure to pat them dry after chopping and don’t overmix, or they may smear.

1 cup granulated sugar

¾ cup packed brown sugar

½ cup (1 stick) margarine or butter, softened

¼ cup milk

2 tablespoons orange juice

1 egg

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

2½ cups coarsely chopped cranberries

1 cup chopped nuts

½ cup vanilla milk or semisweet chocolate chips

Browned Butter Glaze (below) or Chocolate Glaze, if desired

Heat oven to 375°. Grease cookie sheet. Mix sugars and margarine in large bowl. Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda. Carefully stir in cranberries, nuts and vanilla milk chips. Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheet. Bake 10 to 15 minutes or until light brown. Remove from cookie sheet. Cool on wire rack. Spread with Browned Butter Glaze. About 5½ dozen cookies.


1/3 cup margarine or butter

2 cups powdered sugar

1½ teaspoons vanilla

2 to 4 tablespoons hot water

Heat margarine in 2-quart saucepan over low heat until golden brown; cool slightly. Stir in powdered sugar and vanilla. Beat in water until smooth and of spreading consistency.

Omit the glaze, and sprinkle with grated semisweet or white chocolate while hot.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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