Cranberry-Almond Cookies

Cranberry-Almond Cookies Recipe
Photo: Ralph Anderson; Styling: Mary Lyn Hill
Combine tart fresh cranberries and toasted almonds for a fresh twist. You’ll love the texture and combination of flavors in these cookies.


3 1/2 dozen

Recipe from

Southern Living


1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1/2 teaspoon almond extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups chopped fresh cranberries
1 cup slivered almonds, toasted


Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add almond extract and eggs, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets.

Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.

Note: Freeze baked cookies up to 6 months.