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Cranberry Icebox Cookies

 Cranberry Icebox Cookies
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
33 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

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

Directions

  • 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.
  • 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.

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Cranberry Icebox Cookies (continued)

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.