CRANBERRY-ALMOND BUTTER COOKIES

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1 hr 35 min Prep
1 hr 45 min Total
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60 Servings

These cookies make the perfect holiday hostess gift when wrapped up in pretty packaging!


Ingredient List
  • Small check mark in a circle icon1 1/4 cups dried cranberries, finely chopped
  • Small check mark in a circle icon3/4 cup plus 1 tablespoon granulated sugar
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/2 teaspoons almond extract
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 3/4 cups powdered sugar
  • Small check mark in a circle icon6 to 8 teaspoons milk
Preparation
  1. Heat oven to 375°F.
  2. Toss cranberries with 1 tablespoon of the granulated sugar until coated; set aside.
  3. In large bowl, beat butter and 3/4 cup granulated sugar on medium speed until light and fluffy. Add egg and 2 teaspoons of the almond extract; beat until well blended.
  4. In medium bowl, mix flour, baking powder and salt. Using spoon, stir flour mixture into butter mixture in two additions. Stir in 1 cup of the cranberries.
  5. Roll dough into 1-inch balls (dough will be soft and sticky). Place balls on cookie sheets, and press each to flatten into 1 1/2-inch rounds.
  6. Bake 7 to 9 minutes or until edges just become brown. Cool 5 minutes. Remove from cookie sheets. Cool completely, about 30 minutes.
  7. In small bowl, mix powdered sugar, remaining 1/2 teaspoon almond extract and 5 teaspoons of the milk. Add additional milk, 1 teaspoon at a time, stirring until thin enough to spread.
  8. Spread or drizzle icing on cookies; top with remaining cranberries.
Tips
  • Store leftover cookies in plastic resealable container up to 3 days.