Prep Time 15m
Cook Time 12m
Ready Time 45m
Yield 2 dozen

  • 1/2 cup chopped walnuts
  • 1 (15.6 oz.) package Pillsbury™ Cranberry Flavored Quick Bread & Muffin Mix
  • 1/3 cup Crisco® All-Vegetable Shortening
  • 1 cup vanilla yogurt
  • 2 large eggs, slightly beaten
Preparation Directions
  • Step 1Heat oven to 375°F. Finely chop 2 tablespoons of the nuts to reserve for topping.
  • Step 2Combine 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.
  • Step 3Bake 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.):
  • Step 1Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.
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