Cranberry Icebox Cookies
Cranberry Icebox Cookies - these are a fun throw back cookie you can make for the holidays or anytime. Cranberries and walnuts work great together in these buttery and delicious cookies.
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups cranberries chopped (fresh or frozen)
- 1 cup walnuts chopped
Instructions
- In an electric stand mixer, cream together butter, brown sugar, and granulated sugar until well combined and light and fluffy, about 3-4 minutes.
- Add eggs, vanilla, and almond extract. Mix until fully incorporated, making sure to scrape down sides if necessary.
- Add flour, baking powder, salt, and baking soda. Mix until everything is blended.
- Fold in cranberries and walnuts.
- Shape dough into 3 logs, about 7 inches long. Wrap in wax paper and place in fridge for 4 hours, or overnight.
- Preheat oven to 375º F. Prepare cookie sheet with parchment paper or a silicone baking mat.
- Remove a log of dough, unwrap and slice into 1/4 inch thick pieces. Bake for about 12 minutes until edges of cookies are set and starting to turn golden brown.
- Remove from oven and let cool for 10 minutes before removing to a wire rack to cool completely.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 35mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
