- 1 1/4 cups butter (no substitutions), softened
- 1 cup packed brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup chopped walnuts
- 2 cups chopped fresh or frozen cranberries
- In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. 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.
- Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets . Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool on wire racks.