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Almond & Cranberry Cookies Recipe

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This recipe for Almond & Cranberry Cookies is from My very creative & soul searching adventure, but mostly intrepid and delicious one to say the least., 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted margarine (room temperature)
½ cup granulated sugar
1 tsp vanilla extract
½ tsp almond extract
1 ¾ cups all-purpose flour
¾ cup finely chopped almonds
¾ cup chopped dried cranberries
Directions:
Directions:
Preheat oven to 375. In a standing mixer beat butter, granulated sugar, vanilla and almond extract until smooth & fluffy using the peddle attachment. Add flour half at a time and continue mixing at low to medium speed. Once the dough is about to be completed, add the nuts and cranberries and give it a final mix. Transfer to a clean bowl, cover and refrigerate long enough to harden but remain workable, about 1 to 1 ½ hours. Once chilled, using a small ice cream scooper, scoop enough dough to shape balls about an inch in size, place on the baking sheet protected with ungreased cookie baking sheet. Bake for 10-14 minutes, depending on the oven. These cookies do not rise and once done, they tend to burn (turn brown) quick. Leave the light on the oven to make sure they do not over bake.

 

 

 

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