Cran-bear-y Bread Cookies

Southern Living
This dough becomes soft and sticky as it reaches room temperature, so work with one portion at a time; chill remaining dough until ready to use.
Makes 6 1/2 dozen


+ Add To Shopping List
1/2 cup shortening
1/2 cup butter
2 1/2 cups sugar, divided
2 large eggs
3 cups all-purpose flour
2 tablespoons grated orange rind
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cream of tartar
1 1/2 cups chopped walnuts
1 1/2 cups chopped fresh cranberries
1/4 cup fresh orange juice
1 cup fresh cranberries


Beat 1/2 cup shortening and 1/2 cup butter at low speed with an electric mixer until fluffy; add 1 1/2 cups sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.

Stir together flour and next 6 ingredients; add flour mixture to butter mixture, beating at medium speed until blended. Add orange juice, beating until blended. Cover and chill 8 hours.

Shape dough into 1-inch balls; roll balls in remaining 1 cup of sugar. (Dampen hands with water if dough is sticky.)

Place on greased baking sheets. Press 1 fresh cranberry into top of each cookie ball.

Bake at 350° for 10 to 12 minutes or just until edges begin to brown. Cool on baking sheets 1 minute. Remove to wire racks to cool.

Created date

October 2003