Recipe - Cranberry Icebox Cookies

One half cup Butter; softened, (1 stick)
1 cup Packed light brown sugar
1 lg Egg; at room temp.
1 teaspoon Vanilla extract
One half teaspoon Baking soda
One half teaspoon Cream of tartar
One half teaspoon Salt
2 One half cup Flour
One half cup Blanched almonds; finely
chopped
One half cup Cranberries; coarsely
chopped
1 teaspoon Grated lemon rind

DECORATIONS
Red and green decorating
sugar
Halved fresh cranberries
Granullated sugar

Beat butter and brown sugar in large bowl at medium speed until fluffy.
Beat in egg, vanilla, baking soda, cream of tartar and salt. On low speed
beat in flour until blended. Stir in remaining ingredients. Divide in half.
Wrap separately and chill until firm, about 1 hour. Shape each half into an
8" long log. Roll logs in colored sugar to coat. Wrap and chill until hard,
about 3 hours. Heat oven to 350 F. With serrated knife, cut 1 roll (keep
other refrigerated) into One fourth inch thick slices. Place 1 inch apart on
lightly greased cookie sheets. Press a cranberry half on each. Dust with
sugar. Bake 1214 minutes until edges are golden brown. cool on cookie
sheet on a wire rack, 3 minutes, then remove to rack to cool completely.
Storage Tip: Store airtight at cool room temperature up to 1 week, or
freeze up to 3 months. Prep Time: 30 minutes, Chill Time: 4 hours. Bake
Time: 14 mins. per batch. Low Cost. MC formatting by bobbi744@sojourn.com

Recipe by: Woman's Day Collector's Cookie Cookbook, 111897

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 20, 1998