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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 33 |
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These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. Ingredients:
1-1/4 cups butter, softened |
1 cup packed brown sugar |
2/3 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
3-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup chopped walnuts |
2 cups chopped fresh or frozen cranberries |
Directions:
1. In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.
2. Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 5-1/2 dozen.
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