Cranberry Cookies

My mom cut this recipe off the back of a Pillsbury Cranberry Quick Bread box years ago.  Since she found it, it has been one of our family favorites.  The recipe was a favorite from the Pillsbury Bake-Off contest 38.  I've tried to find it online, but have been unsuccessful, so I'm glad we still have the cutout from the box.

This is a very tasty recipe.  It has the sweetness of the sugar, blended with the tartness of the cranberries. It's quick and easy to make, because the mix is already prepared.  It's also a little more sophisticated than your regular chocolate chip, so I find it to be a good recipe to bring along if I'm going to be eating at someone else's house.  If you want to add a little crunch, you can add 1/2 cup of chopped pecans or walnuts.  

Cranberry Cookies

from Pillsbury quick bread recipe
 

makes 2 1/2 dozen cookies (1 per serving)

2 points+ per serving

Ingredients:
1 package Pillsbury Quick Bread mix

1/2 cup melted butter

1 egg

2 T sugar

Preheat oven to 350 degrees.  

Combine bread mix, egg and butter.  Roll dough into 1 inch balls, and place 3 inches apart on a cookie sheet.

Pour the sugar onto a small plate.  Using a glass, flatten a ball of dough, then dip the bottom of the glass in the sugar.  Press the glass back down on the cookie, and press down to get the cookie to a 1/8th inch thickness.  Repeat with the rest of the balls of cookie dough.

Bake the cookies for 7-10 minutes, until the edges begin to turn a light golden color.  Don't wait until they become crispy, or the cookies will be overcooked. You want them to be soft so they are somewhat chewy, rather than crunchy. Remove the cookies from the cookie sheet, and put them on a wire rack to cool.

note the light, golden edges