- 36
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 7.9 ounces (about 1 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 1/4 cup bourbon
- 1/2 cup toasted walnut pieces
- Parchment paper
Preparation
Step 1
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
Combine cranberries and bourbon in a saucepan over medium heat. Bring to a simmer; cover and remove from heat. Let stand 15 minutes. Stir plumped cranberries and walnut pieces into cookie dough. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned.
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
Combine cranberries and bourbon in a saucepan over medium heat. Bring to a simmer; cover and remove from heat. Let stand 15 minutes. Stir plumped cranberries and walnut pieces into cookie dough. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned.