Cranberry-Almond Cookie Crisps

 

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

• 1 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.
• 2 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.
• 3 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.