Description:
Cranberries are great all year, but really steal the show during the Christmas holidays. I personally guarantee that these cookies are to die for.
Ingredients:
1/2 cup / 125 mL unsalted butter, softened
1/2 cup / 125 mL granulated sugar
1 egg yolk
1 cup / 250 mL all-purpose flour
2 tsp. / 10 mL grated lemon zest
1/4 tsp. / 1 mL each baking powder and salt
1/3 cup / 75 mL chopped blanched almonds
1/2 cup / 125 mL dried cranberries
Directions:
Using electric mixer, beat together butter and sugar until well combined. Beat in yolk. In separate bowl, combine flour, lemon zest, baking powder and salt; using wooden spoon, gradually stir into butter mixture. Stir in almonds and cranberries.
Transfer mixture to lightly floured work surface. With lightly floured hands, shape dough into 2-6" x 1 1/2" (15cm x 4cm) rectangles. Cover with plastic wrap and refrigerate until firm, 2 hours up to 24 hours.
Preheat oven to 325°F (160°C)
Slice each rectangle into 1/4" (5mm) thick slices; place on parchment paper lined cookie sheets. Bake in centre of oven for 15 to 20 minutes or until light golden. Cool on pan on racks. (Cookies can be stored in airtight container for up to 5 days).
Makes 25 cookies.
TIPS:
For a special presentation, dip half of each cookie into melted dark or white chocolate. You can also roll them in very fine sugar while still warm.
Serving: 25 cookies
Source: Homemakers magazine December/January 2007 issue
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