Take advantage of fresh cranberry season with these wonderful cookies.
Or lose the cranberries completely and replace them with raisins or chopped dried apricots.
However you choose to make these delightfullyeasy cookies, we know you’ll love them.
Credit: Ralph Anderson; Styling: Mary Lyn Hill
Add almond extract and eggs, beating until blended.
Stir in cranberries and almonds.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake at 375 for 9 to 11 minutes.
Remove to wire racks to cool.
Make-Ahead Tip
Freeze baked cookies up to 6 months.
