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Fresh/Frozen Cranberries
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CRANBERRY CHOCOLATE COOKIES
42 milk-chocolate kisses
½ cup butter
1 cup all-purpose flour
¾ cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon baking powder
1 cup quick cooking rolled oats
1 cup (8 oz. by weight) coarsely chopped CAPE BLANCO CRANBERRIES
½ cups walnuts
Preheat oven to 375°. Beat butter with mixer (medium to high speed) until softened. Add flour, sugar, egg, vanilla and baking powder. Beat until well blended. Stir in rolled oats,
chopped CAPE BLANCO CRANBERRIES, and walnuts. Drop by rounded teaspoon 1” apart onto greased cookie sheet. Bake 10 – 12 minutes until edges are lightly browned. Immediately press a chocolate kiss into center of each cookie. Place on wire rack to cool.
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