Cranberry Almond Cookie Crisps

Treat your family with these nutty cookies made using sugar cookie mix and cranberries -- a tasty dessert.


48 servings


1 pouch Betty Crocker® sugar cookie mix
1 tablespoon all-purpose flour
1/3 cup butter or margarine, room temperature
1/2 teaspoon almond extract
1 egg
1/2 cup finely chopped toasted almonds*
1/2 cup chopped sweetened dried cranberries
1 tablespoon granulated (white) sugar


Preheat the oven to 350°F (177°C).

In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.

On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake for 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from baking sheets to wire cooling racks. Cool completely, about 15 minutes.

Estimated Time

Preparation Time: 30
Bake Time: 11 minutes/batch

Additional Information

* To toast almonds, bake uncovered in ungreased shallow pan in 350°F (177°C) oven 5 to 7 minutes, stirring occasionally, until light brown.


Store loosely covered at room temperature.

Nutritional Information

1 Serving (1 Cookie): Calories 35 (Calories from Fat 15), Total Fat 1 1/2 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 20 mg; Total Carbohydrate 5 g (Dietary Fiber 0 g, Sugars 3 g), Protein 0 g; Exchanges: 1/2 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map