These cookies are one of my favorites yet I have never encountered them anywhere. I like to make them during the holidays when fresh cranberries are available but they are good anytime.. The red chunks of fruit and the white and dark chocolate drizzle make them attractive on a cookie platter. Their texture is moist with the nice crunch of the toasted almonds. It’s no secret I am more comfortable cooking than baking. I eagerly accept invitations to cookie exchanges every Christmas so I can trade my cookies for those perfect sugar cut-outs with intricate icing designs, you know the ones I mean? These cookies are the ones I will be exchanging this year. Fair trade? Must be, I get invited back!
CRANBERRY ALMOND COOKIES with DOUBLE CHOCOLATE DRIZZLE
1 c butter, room temperature
3/4 c sugar
3/4 c packed light brown sugar
1/2 t almond extract
2 large eggs
2 1/4 c flour
1 t baking powder
1 t salt
2 c chopped fresh cranberries
1 c slivered almonds, toasted
Method: Preheat oven to 375F. Line your baking sheet with parchment.
Cream butter with 2 sugars. Add almond extract, and eggs and beat well. Combine flour, salt and baking powder then add gradually to the butter until just incorporated. Fold in the cranberries and toasted almonds. Drop by heaping tablespoons on the baking sheet, 2 inches apart. Bake 9-11 minutes. Cool on baking sheet as the cookies will be soft.
To glaze: melt 3 oz of each dark and white cocolate. Using an icing bag or a ziplock bag with the end cut, drizzle a light zig zag pattern of first the dark then the white chocolate on each cookie. Run a toothpick through the chocolate to create a fancier design. The glaze is optional as the cookies are good plain also!