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Prep Time: 0 Minutes Cook Time: 57 Minutes |
Ready In: 57 Minutes Servings: 12 |
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Italian twice baked cookies Ingredients:
2 tb cointreau |
1/2 c margarine |
3/4 c sugar |
1/3 c water |
2 1/4 c flour |
1 1/2 tsp baking powder |
1/4 tsp salt |
3/4 c dried cranberries |
2/3 c whole almonds |
Directions:
1. Cream margarine and sugar.
2. Beat in the water, Cointreau, baking powder, and salt.
3. Then add the flour and finally the cranberries and nuts.
4. On a greased baking sheet shape the dough into a loaf 3/4 inch high and 3 inches wide.
5. Bake in a 325F oven for 35 minutes.
6. Let cool for 5 to 10 minutes, then remove loaf from baking sheet and slice the loaf into 1/2 inch slices.
7. Place slices on their bottom edge on cookie sheet, leaving a space between slices.
8. Return to oven for 10 minutes or until the slices are just starting to turn golden.
9. Cool and store in air tight container.
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