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

Cranberry Icebox Cookies Recipe

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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 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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 1, 2014

"I've made these a few times. As written, I'd probably give this 3 stars because they have a nice texture, even when I substitute ground flax mixed with water for the egg (use a fork to mix water with ground flax, about 2 heaping forkfuls mixed with a little less than 1/4 c. water to get an "eggy" consistency, use 1/4 c. of this mixture per egg). If you use the flax instead of the egg, you can eat the raw dough without worrying about salmonella. I buy whole flax seeds from the bin at the health food store and grind them in a coffee grinder and store in the fridge or freezer and if it smells fishy, it's gone bad. I increase the almond extract to 2 teaspoons because I found the dough to be kind of bland. I rarely use the walnuts as they are expensive and I don't typically have them. This dough freezes well so you can just slice off how much you want and bake as needed or have it ready for your holiday baking."

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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