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Craison Cookies Recipe

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This recipe for Craison Cookies, by , is from Recipes My Mom Taught Me, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tena Van Rheen


3/4 pound (3 sticks) butter, softened
1 cup granulated sugar
cup brown sugar
4 eggs
1-1/2 pounds white-chocolate baking chips
8 ounces each: Craisons and chopped pecans
teaspoon cinnamon
cup quick rolled oats
3/4 teaspoon baking soda
1 teaspoon lemon juice concentrate (such as Realemon)
1 teaspoon vanilla extract
4 cups all-purpose flour
1/3 teaspoon salt

Preheat oven to 375 degrees.

Combine butter and sugars, add eggs and vanilla. Beat at low speed until mixed. Mix flour, salt, cinnamon, oats and soda in separate bowl. Slowly fold flour mixture into butter mixture. Add lemon juice concentrate, blend well.

Fold in white chocolate chips, craisons and pecans.

Dip batter with an ice cream scoop and drop onto lightly greased cookie sheets about 3 inches apart. Bake 15 minutes or a little less if you desire a moister cookie.

Personal Notes:
Personal Notes:
This is my husband's absolute favorite cookie. He's been known to go the the grocery store at midnight to get needed ingredients, and make a batch.




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