Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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

Recipe by Southern Living January 1998

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Ralph Anderson; Styling: Mary Lyn Hill

Recipe Summary

Yield:
3 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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