Cranberry Breakfast Cookies
1/2 cup chopped walnuts
1 (15.6 oz.) package
1 cup vanilla yogurt
2 large eggs, slightly beaten
HEAT oven to 375°F. Finely chop 2 tablespoons of the nuts to reserve for topping.
COMBINE remaining nuts and quick bread mix in large bowl. Cut in shortening until evenly blended. Stir in yogurt and eggs, mixing well. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Sprinkle reserved chopped nuts on tops of cookies.
BAKE 10 to 12 minutes or until golden brown and no indentation remains when touched with finger. Immediately remove from cookie sheets. Serve warm or cool completely. Store in airtight container or wrap tightly and freeze.
High Altitude (above 3500 ft.):
ADD 2 tablespoons flour to dry quick bread mix. Bake as directed above.
Serving Size (1 cookie), Calories 120 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 20mg, Sodium 90mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 9g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.