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Cranberry Almond Cookies

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.

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