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.
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
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!