Cranberry Almond Cookies
Prep Time
30 minutesCooking Time
8-12 minutesServing Size
3 dozen cookies
Ingredients
3/4 cup (175 mL) butter, softened 3/4 cup (175 mL) sugar 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) salt 1 egg 2 tbsp (30 mL) water 1 tsp (5 mL) almond extract 2 1/2 cups (625 mL) all purpose flour 1 pkg (142 g) Craisins® Dried Cranberries cup (75 mL) Slivered almonds
Steps
Preheat oven to 350ºF (180ºC). Grease cookie sheet pans. Using an electric mixer, beat butter, sugar, baking powder, salt, egg, water and almond extract together in a medium mixing bowl, mixing until completely blended. Gradually add flour, mixing on low speed. Add Craisins® Dried Cranberries, mixing just until combined. Roll dough between hands to make 1 inch (2.5 cm) balls. Place on cookie sheets, 2 inches (5 cm) apart. Flatten balls slightly using a small flat-bottomed glass, dipped in sugar. Press a few almond slivers into the centre of each cookie. Bake 8-12 minutes or until firm to the touch. Do not brown or over bake. Remove from cookie sheets and cool completely on a wire rack. Makes about 3 dozen cookies.