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.”
½ cup granulated sugar
½ cup butter
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.
Spread berries over batter.
Spread remaining half of batter over berries. (Note: Drop batter by dollops and spread with water-dampened fingertips).
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.