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Cranberry-Walnut Crunch Doodles

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Submitted by: pamela.s

 

Cookie dough with chopped cranberries and walnuts is formed into balls, rolled in cinnamon-sugar, baked and drizzled with icing.
 

Ingredients

  • 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 2 eggs
  • 1 3/4 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon soda
  • 1/4 teaspoon salt
  • 1 cup (Cape Cod) cranberries, coarsely chopped
  • 1 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 cup confectioner's sugar
  • 2 tablespoons mascarpone cheese
  • 2 to 2 1/2 tablespoons milk

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Method

Preheat oven to 350 degrees. In a large mixing bowl, cream margarine and shortening. Add eggs and 1 1/2 cups of the sugar; mix well. In a medium mixing bowl, combine flour, cream of tartar, soda and salt. Add to creamed mixture, about one-third at a time, and mix just until combined. Stir in cranberries and walnuts. In a small bowl, combine remaining granulated sugar and cinnamon; set aside. Shape cookie dough by rounded teaspoon into 1 1/2 inch balls. Roll balls in cinnamon and sugar mixture and place on an ungreased baking sheet. Bake about 10-13 minutes. Remove from oven when edges are starting to lightly brown. Let cookies set on sheet about 2 minutes then remove to a cooling rack. Cookies will harden as they cool. Combine confectioner's sugar, mascarpone cheese and milk, stirring until smooth. Drizzle icing over cookies.

 

Notes: This is a variation of our favorite Snickerdoodle. The cranberries and walnuts add an updated twist and the icing puts it over the top.

 

Number of Servings: 4 dozen

 

Submitted by: pamela.s ()

 

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