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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Prep Time:30 minutes
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Cook Time: 8-12 minutes
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Servings:3 dozen cookies
INGREDIENTS
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Prep Time:30 minutes
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Cook Time: 8-12 minutes
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Servings:3 dozen cookies
INGREDIENTS
- 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
DIRECTIONS
DIRECTIONS
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.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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