Almond-Cranberry Fall Cookies

Almond-Cranberry Fall Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter (not margarine), softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup of dried cranberries
1/2 cup sliced almonds

Preheat oven to 375f.

Beat brown sugar into the softened butter in a large mixing bowl. Add salt, baking soda, vanilla, and eggs. Best until mixed well. Slowly add flour. Mix until evenly distributed. Mix in cranberries and almonds.

Drop by spoonfuls onto cookie sheet. Bake 9 minutes or until beginning to brown. Remove from oven and (they will be soft) use a spatula to quickly transfer to a cooling rack.

Enjoy the yummiest cookies with a soft center.


I like to bag them up (after cooling) in a plastic or wax coated cookie bag and place in a decorative gift bag to say “Happy Fall” to neighbors, teachers, and friends.

To make this bag, you need a silk sunflower, Fall ribbon, Fall paper, and a brown gift bag.
Print “Happy Fall Y’all” onto the paper. Use whatever font you like. Cut it into a tag shape and hot glue to the bag. Hot glue the sunflower with leaves to the bottom edge of the bag. Tie a ribbon around one of the bag loops. You’re done, it was that easy!
Happy Fall, Y’all!!!


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