Ingredients Jump to Instructions ↓

  1. 1 (15.6-oz.) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix

  2. 1/2 cup butter, melted

  3. 2 eggs, slightly beaten

  4. 1/2 cup white vanilla chips

  5. 2 to 5 tablespoons All Purpose or Unbleached Flour

  6. 2 to 4 tablespoons powdered sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.

  2. Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9x3-inch loaf, placing 4 inches apart. Flatten tops slightly.

  3. Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

  4. On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.

  5. Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Cool 10 minutes. Serve warm or cool.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Cookie)

  8. Calories 140 (Calories from Fat 50),


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