Lemon Cranberry Cookies
|2 1/4 c||flour|
|1 tsp||baking soda|
|1 c||butter, unsalted (softened)|
|3/4 c||brown sugar, firmly packed|
|1/4 c||caster sugar|
|1 pkg||lemon instant jell-o pudding (3.4oz)|
|1 c||dried cranberries|
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DirectionsPreheat oven to 350 F. Prepare three baking sheets (for a smoother flow in and out of the oven).Cream butter and sugars till light. Add pudding mix and beat till well incorporated.Add eggs one at a time, beating till smooth with each addition.Sift flour and baking soda and stir into mixture using a spatula. Fold in cranberries.Drop mixture onto baking sheets, leaving a little room as these cookies spread. Bake for 10 minutes or till a hint of browning around the edges is visible.Remove tray from oven and lift sheet off, allowing cookies to cool and set on the sheet for a bit before transferring them to a wire rack.