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Cranberry Breakfast Cookies 

Prep time: 15 min
Cook Time: 12 min
Yield: 2 dozen

Ingredients:

1/2cup chopped walnuts
1 (15.6 oz.)package Pillsbury® Cranberry Quick Bread
1/3cup Crisco® All-Vegetable Shortening
1cup vanilla yogurt
2 large eggs, slightly beaten

Preparation Directions:

1.HEAT oven to 375°F. Finely chop 2 tablespoons of the nuts to reserve for topping.
2.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.
3.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.):
1.ADD 2 tablespoons flour to dry quick bread mix. Bake as directed above.