Submitted by Patty - Clute
1 cup softened butter
2 large egg
¾ cup granulated sugar
¾ cup firmly packed brown sugar
2¼ cup flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon almond extract
2 cups fresh chopped cranberries
1 cup slivered oven-roasted almonds
Beat butter at mixer's medium speed until creamy. Gradually add sugars, beating well. Add almond extract and eggs beating until blended.
Combine flour, baking powder and salt. Gradually add to creamed mixture, beating at low speed until blended.
Fold in cranberries and almonds.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake at 375 for 9-11 minutes.
Cool on wire racks. (Freeze baked cookies for future use)
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