Cranberry-Almond Cookie Crisps
Cranberry-Almond Cookie Crisps might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 48 and costs 12 cents per serving. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 67 calories. 8 people found this recipe to be scrumptious and satisfying. This recipe from Betty Crocker requires sugar cookie mix, almonds, sweetened dried cranberries, and egg. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns an improvable spoonacular score of 2%. Similar recipes are Almond Cookie Crisps with a Chocolate Almond Filling, Almond Cookie Crisps for 12 weeks of Christmas Cookies, and Coconut Ginger Cookie Crisps.
Servings: 48
Preparation duration: 60 minutes
Ingredients:
1/2 teaspoon almond extract
1/2 cup finely chopped toasted almonds*
1/3 cup butter or margarine, softened
1 egg
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon sugar
1 pouch Betty Crocker® sugar cookie mix
1/2 cup chopped sweetened dried cranberries
Equipment:
bowl
oven
cookie cutter
baking sheet
Cooking instruction summary:
1 Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries. 2 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 cookies sheets. 3 Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.
Step by step:
1. Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
2. On lightly floured surface, roll dough to 1/4-inch thickness.
3. Cut dough with 2-inch round cookie cutter.
4. Place 1 inch apart on ungreased cookies sheets.
5. Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.
Nutrition Information:
covered percent of daily need
