Cranberry Bread Cookies
1/2 cup shortening
1/2 cup butter
2 1/2 cups sugar, divided
2 large eggs
3 1/3 cup flour
2 tablespoons grated orange peel
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cream of tarter
1 teaspoon cinnamon
1 1/2 cups chopped walnuts
1 1/2 cups chopped fresh cranberries
1/4 cup orange juice
Cream shortening and butter until light. Add 1 1/2 cups sugar, continue to cream until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder, salt, and cream of tarter and cinnamon.
Add flour to creamed mixture. Beat in cranberries, walnuts and orange juice.
Cover and chill overnight (at least 8 hours)
Preheat the oven to 375, line baking sheets with parchment (this time it really is important! The cranberries were sticking to the parchment!)
Put the rest of the sugar into a small bowl. Use the medium scoop, drop balls of dough into the bowl of sugar. Roll to cover completely. The dough is still sort of sticky, so I dipped the scoop into the sugar to make it not stick. Place the sugar covered dough balls onto parchment lined baking sheets
Bake for 15 to 18 minutes or until edges are browned.
Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Makes about 3 dozen