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Cranberry Oatmeal Cookies

2 cups of fresh cranberries, coarsely chopped
1 cup of granulated sugar, divided
1 cup of vegetable shortening
1 1/4 cups of packed light brown sugar
2 eggs
1 3/4 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 cup of buttermilk or sour milk*
1 teaspoon of vanilla
1 tablespoon of grated orange peel
3 cups of rolled oats
1 cup of chopped nuts
*To sour milk, mix 1 1/2 teaspoons lemon juice into milk to equal 1/2 cup.

In a small bowl, combine cranberries and 3/4 cup of granulated sugar; set aside for 30 minutes. In a large mixing bowl, cream remaining 1/4 cup granulated sugar, shortening, brown sugar, and eggs until blended. Stir together flour, salt, baking powder, baking soda, and spices. Add flour mixture alternately with buttermilk and vanilla to creamed mixture, beating well after each addition. Stir in orange peel, oats, nuts, and 1 cup of the cranberry-sugar mixture. Drop batter by tablespoons 2 inches apart onto a greased baking sheet. Top cookies with remaining chopped cranberries. Bake in a preheated 400ºF. oven for 10 minutes or until cookies are brown around the edges. Make about 6 dozen cookies.

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