You may be worried about all the butter and shortening you’ve been eating since you started baking and eating all these cookies. You may be sharing them with friends while you all have coffee. You may be worried about your friends too. While I think, ‘What, me worry, Oh, sweet heavenly butterrrrr,’ you may think, ‘Oh, sweet mother of cholesterol and fat, my arteries are clogged!’
Allow me to say this. I care about you and your health. I care about the health of your friends too. That is why today’s cookie recipe contains nuts, which if you’ve seen the news stories, are awesome for your heart health. This one from the LA Times says “Go nuts for nuts — they may help you live longer”
There’s also this important item in the news, something I’ve always known. And kids, it’s about coffee. “Perk up: Coffee may help blood vessels work better“. See How Much I Care?
Bearing that in mind it should come as no surprise that I encourage you to nut up while you drink up a dark, rich aromatic brew.
Grandma’s handwritten recipe says this come from the Better Homes & Gardens New Cookbook (1965)
- ¾ cup softened butter 2 1/3 cups flour
- 1 ½ cups brown sugar (packed) ½ tspbaking soda
- 2 tsp finely shredded orange peel ½ tsp baking powder
- 2 eggs ¼ tsp salt
- 2 tsp vanilla 1 ½ cups walnuts, chopped
- 1 ½ cups dried cranberries
Oven to 350F/175C
Cream butter in a large bowl with electric mixer on high for 30 seconds.
Add brown sugar, lemon peel, baking soda, baking powder, and salt.
Beat until combined, scraping side of bowl occasionally.
Beat in eggs and vanilla. Mix in as much flour as you can with the mixer.
Stir in any remaining flour.
Stir in walnuts and cranberries.
Drop dough by the rounded teaspoon, 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until edges are lightly brown.
Cool on cookie sheets on wire racks for 2 minutes, then transfer cookies to wire racks and cool completely.
Serve with coffee, any kind you like, as long as it’s not instant.