Prepared these goodies for an event and they were gone before the main dish! Planning to increase the quantity significantly next time!

Cranberry cashew cookies are a delightful treat that combines the tartness of dried cranberries with the rich, buttery flavor of cashews. I first stumbled upon this combination during a holiday cookie swap, and it quickly became a favorite in my household. These cookies are perfect for those cozy afternoons when you want to bake something special but don't have hours to spend in the kitchen. They're also a great way to use up any leftover dried cranberries from holiday baking. Whether you're making them for a family gathering or just to enjoy with a cup of tea, these cookies are sure to bring a smile to your face.

These cranberry cashew cookies pair wonderfully with a warm cup of tea or coffee. For a more indulgent treat, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to a holiday cookie platter, alongside other favorites like gingerbread or chocolate chip cookies.

Servings: 24 cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 cup slivered cashews

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the dried cranberries and slivered cashews.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a twist, try adding a teaspoon of orange zest to the dough for a citrusy kick. You can also substitute the cashews with pecans or walnuts if you prefer. If you're a fan of white chocolate, consider adding half a cup of white chocolate chips to the mix for an extra layer of sweetness. For a healthier version, you can replace half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.