Here is a delectable new dainty that is perfect for nibbling on while partaking an afternoon cup of tea.
Cranberry Almond Cookies
1 c butter, softened
3/4 c sugar
3/4 c firmly packed light brown sugar
1/2 tsp almond extract
2 large eggs
2 1/4 c all purpose flour
1 tsp baking powder
1 tsp salt
2 c chopped fresh cranberries
1 c 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 Tbsps onto ungreased baking sheets.
Bake at 375 degrees for 9 to 11 minutes. Remove to wire racks to cool.
"Strange how a teapot can represent at the same time the comforts of solitude and the pleasures of company. " ~Author Unknown
"If man has no tea in him, he is incapable of understanding truth and beauty." ~Japanese Proverb
3 comments:
Just an FYI. I just made these again myself, and you can use sliced almonds instead of slivered, along with dried cranberries instead of fresh. BIC thought they were even better. Oh, and I doubled the amount of almond extract. Mmmm....almondy!
Hm, interesting. Maybe I can get mom and sis to try this. While they are often at each others throat, they love cooking together.
Hey, I also sifted the dry ingredients together this last time. It did nice things for the texture. Man, these are so good!
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