Cranberry Oatmeal Cookies

1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups flour — sifted
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups fresh or frozen cranberries — chopped
3 cups quick oats
1/2 cup walnuts — chopped

Cream shortening, sugar and eggs until fluffy. Add buttermilk. Sift dry ingredients, except oats, into mixture. Stir in oats, berries and nuts. Drop onto greased cookie sheet. Bake at 400 degrees for 10 minutes.

Coconut Fruit Balls

1 cup prune — pitted
3/4 cup dried apricots
8 ounces dates — pitted
1 cup cranberries — fresh or frozen
1/2 cup raisins
1/2 cup walnuts
3 1/2 ounce can coconut — flaked
1/4 cup sugar
1/4 cup frozen orange juice concentrate

Pour boiling water over prunes and apricots. Let stand until cool; drain. Put fruits and nuts through coarse blade of food chopper. Add sugar and orange juice. Form into balls, using about 2 teaspoons of the mixture. Roll in coconut.

Cranberry Almond Biscotti

2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
3/4 cup sliced almonds
1 -6 oz package Craisins(R) sweetened dried cranberries

Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using and electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. On a floured surface, divide batter in half. Pat each half into a log approximately 14 inches long and 1 1/2-inch wide. Place on a cookie sheet. Bake for 30 minutes or until firm. Cool on wire rack . Reduce oven temperature to 300 degrees. Cut biscotti into 1/2-inch slices. Stand biscotti upright on cookie sheet. Bake for an additional 20 minutes. Let cool. Store in a loosely covered container.

Cranberry Oat Squares

1 1/2 cups flour — sifted
1/4 teaspoon soda
1 cup brown sugar
3/4 cup butter or margarine
1 3/4 cups rolled oats
1 can cranberry sauce

Sift together flour and soda. Cut in brown sugar with pastry blender. Add margarine and mix well. Add rolled oats. Press half of mixture into 7×11 pan. Spread sauce (slightly beaten) over this. Pat the rest of the dry mixture on top. Bake at 375 degrees, 40-45 minutes. Cover with foil for storage.

Cranberry Pecan Tasties

3 ounces cream cheese
1/2 cup butter or margarine
1 cup flour
1 egg
3/4 cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
salt to taste
1/3 cup cranberries, fresh or frozen — finely chopped
2 tablespoons pecans — coarsely broken

Blend cheese and 1/2 cup butter. Stir in flour. Chill about 1 hour. Shape into 1 inch balls. Place in ungreased muffing tins. Press dough evenly against bottom and sides. Beat together egg, sugar and 1 tablespoon butter. Add vanilla and a dash of salt. Stir in berries and pecans. Spoon into pastry-lined muffin cups. Bake at 325 degrees for 30-35, minutes or until filling is set. Cool in pans.

Scottish Short Bread

1/4 cup butter
1/2 cup brown sugar
2 cups flour
1 pinch salt
1/2 teaspoon vanilla
1/2 cup sweet and dried cranberries

Cream butter and brown sugar. Mix in flour and salt. Add vanilla and cranberries. Mix until it is clean from the bowl. Line 8″ pan with parchment paper. Cook 250 degrees for 1 hour. Turn off the oven and go to bed. The short bread with be just right in the morning.