Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield:
3 1/2 dozen

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Note: Freeze baked cookies up to 6 months.

Ratings & Reviews

SMBible's Review

kaccee38
December 11, 2013
One of the best cookie recipes I've tried! Just follow the recipe and you can't go wrong.

kaccee38's Review

SMBible
February 12, 2013
These are delicious and keep well.