1 1/2 cups flour

1 cup dark brown sugar

1 teaspoon cinnamon

1/2 cup soft butter

1 egg

1/2 cup sour cream

1 teaspoon vanilla

1 cup dried cranberries, such as Sunmaid

1 cup chopped walnuts

THIS IS AN OLD NEW ENGLAND RECIPE, updated to use Sunmaid cranberries instead of having to cut fresh cranberries and cook them in sugar before using. It's also nice that we don't have to sift the flour anymore, but I remember my grandmother sifting hers.

I like to toss the cinnamon in the flour to get it well mixed in.

Then I beat the brown sugar and soft butter together.

Into the butter mixture I beat the egg, vanilla and sour cream until smooth.

Now combine the flour and the moist mixture and beat until the flour is nicely mixed in.

By hand, stir in the cranberries and walnuts.

Drop this mixture by full teaspoons onto a greased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes.

This is the basic recipe. You can make changes to it according to your own taste. Chocolate chips can be added. Any kind of nuts can be used. Raisins make a nice combination with cranberries.

And let me add that as you make these cookies again and again you'll find you can cut corners in the mixing. Sometimes I just put everything in a large mixing bowl and let the electric mixer do its job.

I hope you'll enjoy these cookies. And while you're munching, think back to all of the work our grandmothers put into their baking. And - ours are better, because we have better flour and other ingredients, as well as good ovens with regulated heat.

Personally, I don't think the olden days were better. I'm glad to live in these times.