Chasing Delicious | Cranberry Almond Cookies
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Cranberry Almond Cookies

I have said it before and I will say it again. I love cookies. I also happen to love the holiday season–could it be because of my love for cookies?–and I spend most of my time baking cookies. Honestly there is rarely a moment that a plate or jar or dish isn’t filled with cookies in my house; I just overdo it even more during the holidays.

Of course, the best part is getting to play with all sorts of different cookies, not just the crowd-favorite chocolate chip, or the always-fun decorated sugar cookies and gingerbread cookies. This recipe was my endeavor into a new cookie; this recipe has become a new favorite of mine.  I not only wanted to play with some new flavors–for me–but I wanted to play with texture as well. The stars of this cookie are definitely the dried cranberries and the chopped almonds, providing a delicious flavor and scrumptious crunchy bite, respectively. Of course, there are two more supporting stars: cinnamon and orange, a combination made in heaven that  not only adds to the deliciousness of the cranberry and almond, but adds its own scrumptious layer.

So far I’ve fed these first-time cookies to eight people and so far I’ve gotten eight, “OMG! These are delicious!”  I have to agree. I really do enjoy these cookies. I plan to bake many more and I plan to give them to more friends and family during this holiday season. They can be made small, and as I did, square–perfect for stacking, placing in small gift boxes, etc.

This recipe will produce about three dozen cookies.

Ingredients

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 egg
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 cup dried cranberries, finely chopped
1/4 cup chopped almonds
1/4 cup ground almonds

*May omit if you do not have this. No point in buying a bottle for 1 teaspoon.

Prep: 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.

Step One: Combine the dry ingredients (flour, corn meal, ground almonds–not the chopped almonds–, baking powder, salt & cinnamon) in a bowl.

Step Two: Cream the butter and eggs.

Step Three: Add the egg, vanilla, almond liqueur & orange zest. Mix until well combined.

Step Four: Add the dry ingredients to the creamed/wet mixture.

Step Five: Add the chopped almonds and the chopped cranberries. Mix in well.

Step Six: 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.

Step Seven: 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.

Enjoy!

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

26 Comments

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  • Joan Nova

    Great recipe and such a beautifully documented post.

  • Lindsey @ Gingerbread Bagels

    The combination of flavors in the cookies sound wonderful. I’m always looking for different types of cookies and these are just perfect. I love cranberries and almonds together but have yet to put them together in cookies. Can’t wait to try these. And gorgeous photos too!

  • Jenny @ meltingbutter

    what a perfect little xmas gift :))

  • Tamizn

    They look delightful x x

  • briarrose

    Wonderful cookie….and they would make great gifts. ;) Love the flavors.

  • Jackie

    Woo, Top 9 Buddy! :D Well deserved, my dear, because these look awesome. I’d make some right now, but I have to make some pies in a jar, so I’ll save them for next time. Beautiful and I’m loving the presentation!

    Jax x

    • Russell van Kraayenburg

      Pies in a jar?! Yum!! I want one! Thanks again! I’m glad I could do well like my foodie mentor!

  • sarah-jane

    Congrats on your foodbuzz top 9 entry. Lovely looking biscuits and divine photos. Thank you for sharing

  • Baking in Lisbon

    I just loved this recipe! So easy and yummy!

  • Felicia ( a taste of health with balance)

    this looks really good! im thinking maybe sub almond extract for the liquor? ive never rolled the dough into a log first, they came out so perfect!

    • Russell van Kraayenburg

      Thank you, Felicia! I like your thinking! And rolling cookies into a log often helps keep the shapes and sizes often. You can do it with just about any cookie batter too.

  • IslandEAT

    Hi, Russell. I am still laughing (OK, to myself) about your video – the freshest take I’ve seen about Xmas for some time.

    Sassy lookin’ cookies, too!

    Thanks,

    Dan

  • shannon

    very nice recipe…love the photos!! Congrats on foodbuzz top 9!!

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  • Jay @ LocalFood.me

    These looks absolutely amazing and seemingly simple (in a great way). Adding them to my list.

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  • Will Trusewich

    They are in the oven right now. I made them with 1/2 cup of ground almond so they chance to be delicate and morselly. Still held the butter binding. I create recipes in my head and check on the net to see if anyone had gone there and I found you. Thanks.

  • Kristy Morgan Clearman

    Added around 1/2 tsp of rum extract since I did not have the almond liqueur…if the dough is any indication, then – Yum

  • Kristy Morgan Clearman

    Added around 1/2 tsp of rum extract since I did not have the almond liqueur…if the dough is any indication, then – Yum

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