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°F. for 9 to 11 minutes. Remove to wire racks to cool. Yields 3-1/2 dozen From “Southern Living�?January 1998 www.southernliving.com Note: Freeze baked cookies up to 6 months.
Yields 3-1/2 dozen
From “Southern Living�?January 1998 www.southernliving.com
Note: Freeze baked cookies up to 6 months.
Nutritional Information:
10/10/2005
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