Serves: 40 cookies
Source: Anne Marie
Ingredients:
- 1/2 cup canola margarine
- 1 cup white sugar
- 3 large eggs
- 2 teaspoons amaretto
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups dried cranberries
- 1/2 cup blanched almonds
Instructions:
- Preheat oven to 325. Line baking sheet with parchment paper.In a large bowl, beat margarine with sugar until fluffy. Beat in eggs one at a time; beat in amaretto. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once , stirring just until combined.
- Turn dough onto a lightly floured surface. Divide in half and shape into 2 – 12inch long logs. Place logs about 4 inches apart on a baking sheet and flatten to about 3 inches wide.
- Bake at 325 degrees for about 30 minutes. Remove from oven and let cook for 10 minutes. Transfer to a cutting board, and slice diagonally into 1/2 inch thick slices. Place on baking sheets lined with parchment and bake for an additional 30 minutes. Let cool on rack.
- Note: If using a convection oven reduce baking times. First bake – 22 minutes; Second bake – 18 minutes