Cranilla Cookies

Watkins Cooking Spray
1 cup/250 mL shortening or butter
1 cup/250 mL sugar
1 tsp/5 mL Watkins Vanilla
1/2 tsp/2.5 mL Watkins Cranberry Extract
1 egg
2 cups/500 mL flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp. salt
1 to 2 cups/250 to 500 mL fresh or frozen cranberries, coarsely chopped
1 cup/250 mL chopped almonds or other nuts

Preheat oven to 305 F/180 C.  Spray cookie sheets with cooking spray.  Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy.  Add extracts and egg; mix well.  Combine flour, baking powder and salt in a separate mixing bowl.  Add to shortening mixture, mixing until a soft dough forms.  Stir in cranberries and nuts.  Immediately drop dough by rounded teaspoonfuls onto cookie sheets.  Bake for 10 minutes or until golden brown.   Transfer cookies to a wire rack; cool completely.  Makes about 3 dozen.

Calories 120; Protein 2 g, Carbohydrate 12 g, Sodium 40 mg, Fat 8 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Dietary Fiber <1g

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