Cranberry icebox cookies

64 Servings

Ingredients

Quantity Ingredient
½ cup Butter; softened, (1 stick)
1 cup Packed light brown sugar
1 large Egg; at room temp.
1 teaspoon Vanilla extract
½ teaspoon Baking soda
½ teaspoon Cream of tartar
½ teaspoon Salt
2½ cup Flour
½ cup Blanched almonds; finely chopped
½ cup Cranberries; coarsely chopped
1 teaspoon Grated lemon rind
Red and green decorating sugar
Halved fresh cranberries
Granullated sugar

Directions

DECORATIONS

Beat butter and brown sugar in large bowl at medium speed until fluffy.

Beat in egg, vanilla, baking soda, cream of tartar and salt. On low speed beat in flour until blended. Stir in remaining ingredients. Divide in half.

Wrap separately and chill until firm, about 1 hour. Shape each half into an 8" long log. Roll logs in colored sugar to coat. Wrap and chill until hard, about 3 hours. Heat oven to 350 F. With serrated knife, cut 1 roll (keep other refrigerated) into ¼ inch thick slices. Place 1 inch apart on lightly greased cookie sheets. Press a cranberry half on each. Dust with sugar. Bake 12-14 minutes until edges are golden brown. cool on cookie sheet on a wire rack, 3 minutes, then remove to rack to cool completely.

Storage Tip: Store airtight at cool room temperature up to 1 week, or freeze up to 3 months. Prep Time: 30 minutes, Chill Time: 4 hours. Bake Time: 14 mins. per batch. Low Cost. MC formatting by bobbi744@...

Recipe by: Woman's Day Collector's Cookie Cookbook, 11-18-97 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 20, 1998

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