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Photo: Ralph Anderson; Styling: Mary Lyn Hill Photo by: Photo: Ralph Anderson; Styling: Mary Lyn Hill

Cranberry-Almond Cookies

Combine tart fresh cranberries and toasted almonds for a fresh twist. You’ll love the texture and combination of flavors in these cookies.

Southern Living JANUARY 1998

  • Yield: 3 1/2 dozen

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

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.

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Cranberry-Almond Cookies recipe

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