Try this Cranberry Icebox Cookies recipe, or contribute your own.
Suggest a better descriptionBeat butter and brown sugar in large bowl at medium speed until fluffy. Beat in egg, vanilla, baking soda, cream of tartar and salt. On low speed beat in flour until blended. Stir in remaining ingredients. Divide in half. Wrap separately and chill until firm, about 1 hour. Shape each half into an 8" long log. Roll logs in colored sugar to coat. Wrap and chill until hard, about 3 hours. 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 minutes until edges are golden brown. cool on cookie sheet on a wire rack, 3 minutes, then remove to rack to cool completely. Storage Tip: Store airtight at cool room temperature up to 1 week, or freeze up to 3 months. Prep Time: 30 minutes, Chill Time: 4 hours. Bake Time: 14 mins. per batch. Low Cost. MC formatting by bobbi744@sojourn.com Recipe by: Womans Day Collectors Cookie Cookbook, 11-18-97 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.5mg | 0 % | |
Potassium 10.3mg | 0 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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