"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Toasted Almond and Cranberry Cookies Recipe

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This recipe for Toasted Almond and Cranberry Cookies, by , is from The Westwinds Cookie Exchange Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Tyrer


1/2 C butter/margerine softened
1/2 c shortening
1 C firmly packed brown sugar
2/3 C sugar
2 large eggs
2 C all purpose flour
1 t baking powder
1/2 t baking soda
1/8 t salt
8 oz premium white chocolate chopped
2 C corn flakes
1 C sliced Almonds
6 oz diced Cranberries
3/4 t almond extract

Beat butter and shortening at medium speed with electric mixer until creamy; gradually add sugars, beating well.
Add eggs and beat well.
Combine flour, baking powder,soda and slat and gradually add to butter mixture.
Stir in Chocolate, cereal, almonds, cranberries and almond ext.
Drop dough by tablespoonfulls 2 inches apart onto ungreased baking sheets.
Bake at 350 degrees for 10 minutes.

Number Of Servings:
Number Of Servings:
6 dozen




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