Cranberry-Almond Butter Cookies

Preparation

1. Heat oven to 375°F.
2. Toss cranberries with 1 tablespoon of the granulated sugar until coated; set aside.
3. In large bowl, beat butter and 3/4 cup granulated sugar on medium speed until light and fluffy. Add egg and 2 teaspoons of the almond extract; beat until well blended.
4. In medium bowl, mix flour, baking powder and salt. Using spoon, stir flour mixture into butter mixture in two additions. Stir in 1 cup of the cranberries.
5. Roll dough into 1-inch balls (dough will be soft and sticky). Place balls on cookie sheets, and press each to flatten into 1 1/2-inch rounds.
6. Bake 7 to 9 minutes or until edges just become brown. Cool 5 minutes. Remove from cookie sheets. Cool completely, about 30 minutes.
7. In small bowl, mix powdered sugar, remaining 1/2 teaspoon almond extract and 5 teaspoons of the milk. Add additional milk, 1 teaspoon at a time, stirring until thin enough to spread.
8. Spread or drizzle icing on cookies; top with remaining cranberries.

Tips

• Store leftover cookies in plastic resealable container up to 3 days.

Nutrition Information