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Ingredientes
- 1/2 c. Butter, softened, (1 stick)
- 1 c. Packed light brown sugar
- 1 lrg Egg, at room temp.
- 1 tsp Vanilla extract
- 1/2 tsp Baking soda
- 1/2 tsp Cream of tartar
- 1/2 tsp Salt
- 2 1/2 c. Flour
- 1/2 c. Blanched almonds, finely minced
- 1/2 c. Cranberries, coarsely minced
- 1 tsp Grated lemon rind Red and green decorating sugar Halved fresh cranberries Granullated sugar
Direcciones
- Beat butter and brown sugar in large bowl at medium speed till fluffy.
- Beat in egg, vanilla, baking soda, cream of tartar and salt. On low speed beat in flour till blended. Stir in remaining ingredients. Divide in half.
- Wrap separately and refrigeratetill hard, about 1 hour. Shape each half into an 8" long log. Roll logs in colored sugar to coat. Wrap and refrigeratetill hard, about 3 hrs. Heat oven to 350 F. With serrated knife, cut 1 roll (keep other refrigerated) into 1/4 inch thick slices. Place 1 inch apart on lightly greased cookie sheets. Press a cranberry half on each. Dust with sugar. Bake 12-14 min till edges are golden. cold on cookie sheet on a wire rack, 3 min, then remove to rack to cold completely.
- Storage Tip: Store airtight at cold room temperature up to 1 week, or possibly freeze up to 3 months.
- Prep Time: 30 min,
- RefrigerateTime: 4 hrs. BakeTime: 14 mins. per batch. Low Cost.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 99 | 36% |
| Total Fat 11.4g | 14% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 217mg | 9% |
| Potassium 127mg | 4% |
| Total Carbs 39.79g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 18.43g | 12% |
| Protein 4.65g | 7% |
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