PB&J Cluster Cookies

Recipe courtesy of Lishie0729

• 1-1/4 cups salted dry-roasted peanuts (6 ounces), finely chopped
• 1 cup dried cranberries (6 ounces), finely chopped
• 1/2 cup flour
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2/3 cup packed dark brown sugar
• 1 tablespoon water

1. Preheat the oven to 350 deg. Line a large cookie sheet with foil and spray lightly with nonstick cooking spray.

2. In a large bowl, combine the peanuts and cranberries. In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg and salt.

3. In a small saucepan, heat the brown sugar and water over medium heat, stirring constantly, until the sugar melts and comes to a boil, about 2 minutes. Pour the hot sugar mixture over the fruit mixture and stir quickly to combine. Stir in the flour mixture until combined (the dough will be very stiff).

4. With dampened hands, shape the dough into walnut-sized pieces. Place 1 inch apart on the prepared cookie sheet, then flatten each to a 1/4-inch thickness. Bake for 10 minutes, or until just set. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Makes 32 cookies