CRANBERRY-ORANGE PUMPKIN COOKIES

1 to 1½ cups fresh cranberries, sliced in half 1 tablespoon orange zest 1 cup chopped walnuts or pecans (toasted in microwave for 2-3 minutes)

½ cup softened butter

1 cup sugar

1 large egg

1½ teaspoons vanilla extract

1 cup solid pack pumpkin purée (we used canned solid pumpkin)

2¼ cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1⁄8 teaspoon or a pinch of clove

Instructions:

Slice cranberries in half, grate orange zest and chop and toast the nuts; set aside.In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and pumpkin.

In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon and clove together.

Add to batter by medium scoops and blend well. Stir in cranberries, orange zest and nuts. (I always have a shortage of cranberries dotting the dough when I get toward the end of the batter. So I set aside ½ cup to stir in then.)

Preheat oven to 375 degrees. Chill batter for 15 minutes or longer.

Spray nonstick cooking spray (optional) on a standard 1½-tablespoon cookie scoop to make release easier. The batter is firm but can be sticky.

Grease cookie sheets or line with parchment paper. Drop scoopfuls onto the sheets and bake 10-12 minutes.

Tester’s note:

With cranberries, citrus, nuts and warm spices, these cakelike cookies are sure to be a seasonal favorite. They’re best right out of the oven, spread very little while baking, and freeze well.

Makes 36-40 large cookies