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Cranberry Icebox Cookies Recipe
Cranberry Icebox Cookies Recipe photo by Taste of Home

Cranberry Icebox Cookies Recipe

Read Reviews (4)
4.67 4
Publisher Photo
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:33 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 33 servings

Ingredients

  • 1-1/4 cups butter, 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 King Arthur Unbleached 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

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.

Directions

  1. In a 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.
  2. Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 5-1/2 dozen.
Originally published as Cranberry Icebox Cookies in Quick Cooking September/October 1999, p44

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.

Reviews for Cranberry Icebox Cookies(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 6, 2011

I've been making these since the recipe was first printed. Very tasty! I sprinkle them with sugar before baking.

MY REVIEW
Reviewed Oct. 31, 2011

They where OK but nothing that I would make over and over.

MY REVIEW
Reviewed Dec. 8, 2010

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!

MY REVIEW
Reviewed Nov. 16, 2009

I added 1 cup ivory chips to dough. Excellent

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