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Cranberry Crisps Cookies Recipe

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This recipe for Cranberry Crisps Cookies, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ethel Copeland

Category:
Category:

Ingredients:  
Ingredients:  
1 (15.6 oz.) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix
1/2 c. finely chopped walnuts or pecans
2/3 c. butter, melted
1 egg
1 T. sugar

Directions:
Directions:
Heat oven to 350. In large bowl, combine quick bread mix, walnuts, butter and eggs; mix well. Shape dough into 1 1/4-inch balls. Place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8-inch thickness. Bake for 7 to 10 minutes or until light golden brown around the edges.

Number Of Servings:
Number Of Servings:
2 1/2 doz.
Personal Notes:
Personal Notes:
Veteran: (Husband) Edward L. Copeland - Army -

 

 

 

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