Cranberry Icebox Cookies
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup butter or margarine
1 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup walnuts chopped fine
1/2 cup fresh cranberries, chopped coarse
1 teaspoon grated fresh orange peel
For decorations: 1/2 cup fresh cranberries cut in half
Mix flour, baking soda, cream of tartar and salt. In a large bowl, beat
butter and sugar with electric mixer until fluffy. Beat in egg and vanilla.
Gradually stir in flour mixture until blended. Stir in nuts, chopped
cranberries and orange peel. Divide dough in half. Wrap and chill about 30
minutes or until firm enough to handle. Shape each half into a 7 inch long
roll. Wrap and chill about 3 hours until very firm or freeze. With a very
sharp knife cut 1 roll at a time (keep remaining refrigerated) into 1/4 inch
slices. Place 1 inch apart on prepared cookie sheets.
Press a cranberry half cut side down in each center.
Bake 10 to 12 minutes or until edges are
golden brown. Remove to rack to cool. Makes 56.
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