Cranberry and Walnut Treasures
|Soft shortening||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , unbeaten|
|Sifted regular all purpose flour||3 Cup (48 tbs)|
|Double acting baking powder||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Walnuts||1 1⁄2 Cup (24 tbs), finely chopped|
|Fresh cranberries||1 Cup (16 tbs), snipped|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
|Walnut halves||1 Tablespoon|
Make any time up to 2 weeks ahead:
1. Day before baking, in large bowl, with mixer at medium speed, beat shortening with butter and 1 1/2 cups sugar until creamy. Beat in eggs, one at a time, beating well after each addition.
2. Into second bowl sift flour with baking powder and cream of tartar; add chopped walnuts and cranberries and toss together until nuts and cranberries are well coated with flour. Stir into shortening mixture with vermouth.
3. Wrap dough securely in wax paper or foil; refrigerate overnight.
On baking day:
1. Start heating oven to 400Â°F.
2. Form bits of chilled cookie dough into 1-inch balls; roll in granulated sugar. Place, about 2 inches apart, on greased cookie sheets. Place a walnut half in center of each ball, pressing gently to anchor it, but not flatten cookie.
3. Bake 10 minutes.
4. Remove at once from cookie sheets; cool on wire racks. Store in tightly-covered container, Makes about 9 dozen.