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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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