Cranberry Icebox Cookies

Vegetarian
Cranberry Icebox Cookies
25 min.
33
178kcal

Suggestions


Indulge in the delightful flavors of the holiday season with these scrumptious Cranberry Icebox Cookies! Perfectly suited for vegetarians, these cookies are not only a treat for the taste buds but also a feast for the eyes with their vibrant bursts of cranberries. Imagine the sweet and tart combination of fresh or frozen cranberries mingling with the rich, buttery goodness of the dough, all enhanced by the warm notes of almond and vanilla extracts.

What makes these cookies truly special is their versatility. They can be prepared ahead of time, making them an ideal choice for busy bakers. Simply shape the dough into rolls, refrigerate, and slice them fresh whenever you're ready to bake. In just 25 minutes, you can have a batch of 33 delicious cookies that are perfect for sharing at gatherings, holiday parties, or simply enjoying with a cup of tea or coffee.

With a caloric breakdown that balances protein, fat, and carbohydrates, these cookies are a delightful dessert option that won't leave you feeling guilty. The addition of walnuts adds a satisfying crunch, complementing the chewy texture of the cranberries. So, gather your ingredients and get ready to impress your family and friends with these irresistible Cranberry Icebox Cookies!

Ingredients

  • 0.3 teaspoon almond extract 
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • cup brown sugar packed
  • 1.3 cups butter softened
  • cups cranberries fresh chopped
  •  eggs 
  • 3.3 cups flour all-purpose
  • 0.5 teaspoon salt 
  • 0.7 cup sugar 
  • teaspoon vanilla extract 
  • cup walnut pieces chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap

Directions

  1. In a bowl, cream butter and sugars.
  2. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.
  4. Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets.
  5. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts

Calories178kcal
Protein4.98%
Fat48.1%
Carbs46.92%

Properties

Glycemic Index
10.67
Glycemic Load
9.93
Inflammation Score
-3
Nutrition Score
3.4256521878035%

Flavonoids

Cyanidin
2.91mg
Delphinidin
0.46mg
Malvidin
0.03mg
Pelargonidin
0.02mg
Peonidin
2.98mg
Catechin
0.02mg
Epigallocatechin
0.04mg
Epicatechin
0.26mg
Epigallocatechin 3-gallate
0.06mg
Kaempferol
0.01mg
Myricetin
0.4mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:177.64kcal
8.88%
Fat:9.68g
14.89%
Saturated Fat:4.74g
29.63%
Carbohydrates:21.25g
7.08%
Net Carbohydrates:20.46g
7.44%
Sugar:10.92g
12.13%
Cholesterol:28.41mg
9.47%
Sodium:117.81mg
5.12%
Alcohol:0.05g
100%
Alcohol %:0.15%
100%
Protein:2.26g
4.51%
Manganese:0.23mg
11.62%
Selenium:5.36µg
7.66%
Vitamin B1:0.11mg
7.4%
Folate:27.64µg
6.91%
Vitamin B2:0.08mg
4.9%
Vitamin A:233.62IU
4.67%
Iron:0.8mg
4.44%
Copper:0.08mg
4.15%
Vitamin B3:0.79mg
3.93%
Phosphorus:36.5mg
3.65%
Fiber:0.79g
3.15%
Magnesium:9.82mg
2.45%
Vitamin E:0.34mg
2.26%
Calcium:22.1mg
2.21%
Vitamin B6:0.04mg
1.77%
Zinc:0.25mg
1.64%
Vitamin B5:0.15mg
1.51%
Potassium:48.6mg
1.39%
Vitamin C:0.89mg
1.08%