Ingredients
Scale
For the Cookies:
10 oz sweetened dried cranberries
1 1/2 cups sugar, plus extra for rolling
1 cup shortening
2 eggs
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the dried cranberries until evenly distributed.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in sugar to coat.
- Place cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes