These cookies are soft, sweet and tart. I love how the sweetness of the cookies is accented by the tartness of the cranberries.
11 tablespoon unsalted butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup milk
3 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups halved fresh cranberries
Preheat oven to 350º F. Line several baking sheets with parchment paper or a slipmat. Set aside.
In a large bowl cream together the butter and both sugars until light an fluffy. Beat in egg and milk.
In another large bowl combine the flour and baking powder. Gradually add the flour mixture into the creamed butter mixture.
In a large bowl combine the flour with baking powder. Slowly add to the creamed mixture while mixing. Continue mixing until everything is completely combined. Fold in the cranberries.
Using a tablespoon, scoop out dough and place on prepared baking sheets. Bake for 12-15 minutes or until golden brown. Transfer cookies to a wire rack to cool completely.
Yields: approximately 4 dozen cookies.
*Adapted from Roxana's Home Baking.