Cranberry Cookies

EASY CRANBERRY SUGAR COOKIES

 1 pkg. (17 oz.) refrigerated sugar cookie dough
1/3 c. Ocean Spray cranberry jelly

Preheat oven to 350 degrees. Slice dough into 36 (1/4 inch) slices. Place 18 slices 2 inches apart on well greased cookie sheets.

For Filling:
Spoon 1 teaspoon cranberry jelly on each of the 18 slices. Cut crosses in each of the remaining dough slices and place on top. Bake 15 minutes. Remove to cooling rack. Makes 18 cookies.

ORANGE CRANBERRY COOKIES WITH EQUAL 

1/4 cup stick butter
1 egg
3 tablespoons orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal® Spoonful or 8 packets Equal® sweetener
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts

Beat butter in medium bowl. Beat in egg and orange juice.
Mix combined flour, oats, Equal®, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.