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Cran-bear-y Bread Cookies

Yield Makes 6 1/2 dozen
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.


  • 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

How to Make It

  1. 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.

  2. 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.

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

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

  5. 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.