Cranberry Almond Cookies
Nothing reminds me more of the holidays than the smell of fresh baked cookies in the oven. This is a semi-traditional cookie dressed up for the holidays.
1 cup flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon almond liqueur*
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 cup dried cranberries, finely chopped
1/4 cup chopped almonds
1/4 cup ground almonds
Finely chop the cranberry. Put the Almonds in a food processor: Pulse a few times until the almonds are roughly chopped, remove 1/4 cup. Process the rest of the almonds until a coarse powder.
Combine the dry ingredients (flour, corn meal, ground almonds–not the chopped almonds–, baking powder, salt & cinnamon) in a bowl.
Cream the butter and eggs.
Add the egg, vanilla, almond liqueur & orange zest. Mix until well combined.
Step Four: Add the dry ingredients to the creamed/wet mixture.
Add the chopped almonds and the chopped cranberries. Mix in well.
Lightly dust a surface with flour. Place the dough on the surface and roll into a log about 1 foot long and 1 1/2? to 2? thick.
Wrap the log in parchment paper. If you want circle cookies leave it this shape. If you’d like square cookies, platten the sides to form a rectangular prism.
Step Eight: Refrigerate for at least one hour to harden.
Step Nine: Prehead the Oven to 350F. Line two baking sheets with parchment paper.
Step Ten: Cut 1/4" thick slices from the cookie log. Arrange the cookies on the baking sheet spaced 1/2" to 1" apart.*
*Turn the log 1/4 turn each time to keep the log shaped as a square as you cut. Also try using a serrated knife in a sawing motion to keep the dough from falling.
Step Eleven: Bake one sheet at a time for 10 to 12 minutes or until the cookies are firm to the touch.
Step Twelve: Cool on a wire rack.