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"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.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 178 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 134 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cranberry Icebox Cookies in Quick Cooking September/October 1999, p44
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Reviewed on Dec. 06, 2011 by Sprowl
I've been making these since the recipe was first printed. Very tasty! I sprinkle them with sugar before baking.
Reviewed on Oct. 31, 2011 by pinkiepie
They where OK but nothing that I would make over and over.
Reviewed on Dec. 08, 2010 by tkuehl
I love cranberry cookies, and these are especially nice with fresh cranberries - you get that little bite of something extra special. I drizzle these with melted white chocolate - a cookie exchange hit for sure!
Reviewed on Nov. 16, 2009 by Bsirk
I added 1 cup ivory chips to dough. Excellent
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