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Cranberry Almond Cookies

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Granulated sugar 3⁄4 Cup (12 tbs)
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Almond extract 1⁄2 Teaspoon
  Eggs 2 Large
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Cranberries 2 Cup (32 tbs), chopped
  Slivered almonds 1 Cup (16 tbs), toasted
Directions

GETTING READY
1. Collect and measure the required ingredients.
2. Sift the flour, baking soda and salt and keep aside.
3. Preheat the oven to 375°F before baking

MAKING
4. In a large mixing bowl, add the butter and beat with an electric mixer until soft.
5. Gradually add the sugars, beating until the mixture is light and grainy.
6. Blend in almond extract and eggs, one at a time, beating well until incorporated into the creamed mixture.
7. Add the flour mixture and beat at a low speed until well blending to form a thick batter.
8. Gently fold in cranberries and almonds using a spatula.
9. Use a round tablespoon to drop the batter in heaps, onto the cookie sheets, leaving 2 inch space between each.
10. Bake them in the preheated oven for 10 to 12 minutes until golden and dry.
11. Remove from oven and cool cookies slightly on baking sheets then carefully loosen with a spatula and slide them to on a wire rack to cool and harden.

SERVING
12. Pack them and include in your Christmas or Holiday gift hampers.

TIPS
Store baked cookies in a wax paper lined air tight container

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
24

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