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18
3 inch cookiesEasy
By Helen Witty
Published 1983
They’re not for wintertime only, these little pies filled with a subtle, quickly cooked mixture of cranberries, walnuts, and a touch of orange peel; you can make them at any moment of cookie-hunger, using canned cranberry sauce. But the cranberry sauce should be a good brand—a bargain sauce may be watery and/or lacking in flavor.