Mary Reid of Janesville, Wis., won second-place honors in our October 2007 “Berry Favorite Dessert Recipes” contest with this recipe.
“My mom found this recipe in a church cookbook and shared it with me. It’s a real favorite in our busy household, plus I like the fact that my four children are eating cranberries,” Mary said.
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup fresh cranberries, chopped
Preheat oven to 350° F. In a large bowl, beat the sugar, powdered sugar, butter and oil until well blended. Add the orange peel, vanilla and egg. Stir in the flour, baking soda, cream of tartar and salt. Mix well. Gently fold in the cranberries. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until bottoms are golden. Cool completely. Makes about 3½ dozen cookies.