Cranberry Almond Cookies
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups dried cranberries
1 cup Mandelin Natural Whole Almonds, chopped
Mix salt, baking soda and flour together. Set aside.
With a mixer, cream shortening. Add sugars a little at a time; cream after each addition until mixture is fluffy.
Add eggs and vanilla; beat well.
Stir in flour mixture. Add oats, cranberries and nuts; mix well.
Portion with No. 60 scoop, or a heaping tablespoon, onto greased sheet pans (18"x13"x1") about 2 inches apart.
Bake at 300° F for 10 to 12 minutes or until lightly browned. Let cookies cool on pan 1 minute.
Optional: dip 1/2 of cookie in melted chocolate.
Developed by Brenda Reeder for Almond Board of California