Ingredients
1
pouch Betty Crocker™ sugar cookie mix
1
tablespoon Gold Medal™ all-purpose flour
1/3
cup butter or margarine, softened
1/2
teaspoon almond extract
1
egg
1/2
cup finely chopped toasted almonds*
1/2
cup chopped sweetened dried cranberries
1
tablespoon sugar
Preparation
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.
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.
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.
