Cranberry-Almond Cookies

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.

Yield: 3 1/2 dozen
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add almond extract and eggs, beating until blended.
  2. 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.
  3. Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.
  4. Note: Freeze baked cookies up to 6 months.
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