Cranberry-Almond Cookie Crisps

  • Prep 60 min
  • Total 60 min
  • Servings 48

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1/2 teaspoon almond extract
  • 1/2 cup finely chopped toasted almonds*
  • 1/2 cup chopped sweetened dried cranberries
  • 1 tablespoon sugar

Steps

  • 1
    Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, egg and almond extract 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.

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
15mg
0%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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