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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 30 |
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âThis cranberry-studded treat is low in fat but high on flavor,â writes Lori Waites from Frankenmuth, Michigan. âBecause it freezes so well, I always double the recipe!â Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1 egg |
1 egg white |
1/4 teaspoon almond extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup reduced-fat granola |
2/3 cup dried cranberries |
Directions:
1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough.
2. Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray.
3. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes.
4. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
5. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
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