This recipe was given to me by my mother-in-law, one of the best cooks I know…and given that we’re from south Louisiana, that’s saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Original recipe makes 2 dozen
Ingredients
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped
-
PREP
25 mins
-
COOK
10 mins
-
READY IN
4 hrs 35 mins
Directions
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners’ sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition
Calories: 153 kcal
Carbohydrates: 20.2 g
Cholesterol: 20 mg
Fat: 7.8 g
Fiber: 0.8 g
Protein: 1.2 g
Sodium: 72 mg