Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime.

In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols.

Enjoy!

Ingredients:

3 3/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 sticks of butter, softened

1 1/2 cups sugar

3 eggs

1 cup cranberry sauce

1 teaspoon vanilla

1/2 cup chopped nuts

Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray.

Whisk together all of the dry ingredients in a medium bowl; set aside.

With an electric beater, cream the butter and sugar together until fluffy. Add the eggs one at a time, then beat in the vanilla. Mix in the cranberry sauce. Add the dry ingredients and mix until combined, then fold in the walnuts.

Dollop out two-tablespoons full balls on dough 2 inches apart on the rimmed baking sheet. Bake, rotating once, until golden brown and done in the center, about 15 to 18 minutes. Cook on a wire rack and enjoy!

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