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Cranberry Icebox Cookies

By: Gloria Anderson

"'These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee,' reports Gloria Anderson of Paso Robles, California. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed."

Rate/Review | Read Reviews (18)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 33 servings

Ingredients

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

Directions

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.
Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets . Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool on wire racks.