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Cranberry Icebox Cookies

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch

Makes

5-1/2 dozen

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. —Gloria Anderson, Paso Robles, California
Cranberry Icebox Cookies Recipe photo by Taste of Home
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Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3-1/4 cups 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, 5-7 minutes. Add eggs, 1 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 waxed paper and refrigerate for 4 hours or overnight.
  2. Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts

2 each: 178 calories, 9g fat (5g saturated fat), 31mg cholesterol, 134mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 3g protein.

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