Reviewed: Dec. 29, 2011

i used too much almond extract because i was making a half batch and overfowed when trying to measure out a measly 1/8 tsp, but i think it worked in my favor (i love almond extract). these tasted so yummy! i thought they would be crispier and was pleasantly surprised by the softer texture. i will definitely be making these again with my leftover cranberries!

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Reviewer:

occams**razor

Cooking Level: Expert

Reviewed: Dec. 22, 2011

Perfect taste (better than Bakery ones). I added whole dried cranberries, and they were great, too.

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Reviewer:

CANDELA78

Reviewed: Oct. 15, 2011

I thought these were just okay. Mine were soft and more like a muffin than a cookie. Not crisp as they are described to be. My husband seems to enjoy them though.

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Reviewer:

MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Oct. 9, 2011

Delicious! Looks and tastes similar to a biscotti, though mine came out a bit soft. These would definitely go really well with a cup of coffee :)

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Reviewer:

CHERRYBAJULA

Cooking Level: Expert

Home Town: Perth, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Sep. 22, 2011

We made ours with pecans.

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Reviewer:

Lilacs

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Radcliff, Kentucky, USA

Reviewed: Feb. 15, 2011

Excellent and attractive cookie that keeps well. I also used dried cranberries. It's so nice to have a "make ahead" batch when baking several different kinds for the holidays. Thanks for posting.

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Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Dec. 22, 2010

These cookies are delicious as-is. In my opinion all of the additions people talked about are unnecessary. If you follow the recipe it turns out perfect! We make these every year at Christmas for my father-in-law. They are his absolute favourite and he says they remind of a recipe his grandmother used to make.

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Reviewer:

SarahS

Reviewed: Dec. 20, 2010

I am a cranberry addict and loved these! Made the recipe as stated. Halved some of the cranberries and chopped the remainder to distribute the flavor evenly throughout. Didn't leave any whole. Agree that grated orange zest would be a nice addition. Substituting dried cranberries would completely change this recipe from the original. This cookie is a great addition to my collection of icebox cookie recipes. We keep a couple of rolls of homemade cookie dough in the freezer during the holidays so I can always have fresh cookies on demand. Prevents my husband for eating all of them at once too.

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Reviewer:

Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

Reviewed: Dec. 19, 2010

I was a bit doubtful about using fresh (or in my case, frozen) cranberries in a cookie, but they worked so well in these. My only change was to use pecans instead of walnuts. These are wonderful cookies - somewhat soft, with just the right amount of sweetness to offset the tart cranberries. I was planning on drizzling them with icing, but frankly they are perfect as is. A little orange zest or extract would work well in these, too, and I think I'll try that when I make them again...real soon! Thanks, Gloria!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Dec. 10, 2010

I thought the fresh cranberry was too tart and did not really make for a great cookie. I like tart and like raw cranberries but this was odd. My cookies also did not bake up crispy and instead were chewy. Not sure about this recipe as it did not work well for me.

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