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CRANBERRY ALMOND COOKIES
Active Time : 1 hour Total Time : 1 hour Serves : 4-5 dozenINGREDIENTS
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1/2 cup butter softened
- 1/2 cup all vegetable shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened dried cranberries
- 1 cup sliced almonds
- 4 (2 ounce) squares chocolate flavored almond bark
DIRECTIONS
In large mixing bowl, combine sugars, butter, shortening, eggs and vanilla. Using an electric mixer on medium speed, beat until creamed.
Reduce mixer to low; slowly add flour, baking soda and salt until well combined.
Stir in cranberries and almonds; drop dough by teaspoonfuls onto ungreased baking sheet.
Bake in a preheated 375°F oven 9-11 minutes or until golden brown. Cool on baking sheet 2 minutes; remove to wire rack to cool completely.
Melt chocolate according to package directions; drizzle over cookies.