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I have a notation in my cookie binder that this recipe came from a publication called The Blue Ribbon Gazette which gathered prize-winning recipes from across the country.   I first made these cookies in September of 1993 to take along on a trip to Gettysburg.  It was the first of numerous visits to one of my favorite vacation sites.  “Nancy (my daughter) loved these – not too rich.  We had them one morning for breakfast in the motel in Gettysburg with a cup of coffee.”

CRANBERRY SQUARES


½ cup granulated sugar
½ cup butter
1 egg
1 cup all-purpose flour
1/4 tsp. salt
½ tsp vanilla
1/2 cup chopped walnuts
1 cup cranberries (fresh or frozen)

Preheat oven to 350 degrees F
9 inch ungreased baking pan

Cream sugar and butter, add egg.  Add flour, salt and vanilla.  Spread half of this mixture into a 9×9 ungreased pan.

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Spread berries over batter.

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Spread remaining half of batter over berries.  (Note:  Drop batter by dollops and spread with water-dampened fingertips).

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Sprinkle nuts on top.

Bake at 350 degrees F for approximately 35 minutes until golden brown.  Let cool in pan on a wire rack.  Cut into nine squares. 


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I marked these cookies “Excellent – tart”.  It is a thin bar with a buttery flavor, the tartness of the berries and crunch of walnuts.
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