Cranberry Almond Cookies

Cranberry Almond Cookies
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3 dozen cookies


3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1 egg
2 tbsp (30 mL) water
1 tsp (5 mL) almond extract
2 1/2 cups (625 mL) all purpose flour
1 pkg (142 g) Craisins® Dried Cranberries
cup (75 mL) Slivered almonds


Preheat oven to 350°F (180°C). Grease cookie sheet pans.

Using an electric mixer, beat butter, sugar, baking powder, salt, egg, water and almond extract together in a medium mixing bowl, mixing until completely blended. Gradually add flour, mixing on low speed. Add Craisins® Dried Cranberries, mixing just until combined.

Roll dough between hands to make 1 inch (2.5 cm) balls. Place on cookie sheets, 2 inches (5 cm) apart. Flatten balls slightly using a small flat-bottomed glass, dipped in sugar. Press a few almond slivers into the centre of each cookie.

Bake 8-12 minutes or until firm to the touch. Do not brown or over bake. Remove from cookie sheets and cool completely on a wire rack. Makes about 3 dozen cookies.


Cranberry Almond Cookies

Cranberry Almond Cookies

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