CRANBERRY ICEBOX COOKIES

Cranberry Icebox Cookies image

Provided by Vino Girl

Time 27m

Yield 72 serving(s)

Number Of Ingredients 12

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1 1/4 cups butter, softened (no substitutes)
2/3 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped
2 cups cranberries, fresh or frozen

Steps:

Cream together butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and almond extracts; set aside.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gradually add flour mixture to butter mixture.
Carefully stir in walnuts and cranberries.
Form dough into 3 logs, 7 inches long.
Wrap in plastic wrap and chill at least four hours.
Preheat oven to 375°F.
Cut dough into 1/4 inch slices and arrange them one inch apart on nonstick cookie sheets.
Bake for 10-12 minutes or until golden.
Cool on wire racks.