I can’t recall which brand they were (Dare perhaps), but my local grocery store used to carry the most amazing cranberry-almond biscuits. They were thin and crunchy, not too sweet, and perfect for a little in-between-meals snack. The only problem with them was that they were packaged, and though I’m far from being a health nut, I do prefer to serve my family food that was prepared from scratch as often as possible. Mostly because I’m weird and picky, and I can’t not taste that over-processed flavour hiding behind even the best of packaged foods. What this dilemma led to was the hunt for a perfect cranberry-almond cookie, and ultimately a very popular treat around here. In fact, they’re Z’s all time favorite baked treat, and if I made them even half as often as he asks for them, he’d be as big as a house by now. These aren’t nearly as thin, nor as crispy as those original biscuits were, but they are about a thousand times tastier.
I’m not really sure where I first found this recipe (either online or in a magazine I imagine), since it’s been a long time since I first tracked it down. In my notes on the recipe, it says to use fresh cranberries, but they’re equally as good, if not better with craisins, and you won’t have to wait till cranberries are in season to try them!
Yields 3 dozen
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup firmly packed brown sugar
- 1/2 teaspoon almond extract (I've used vanilla on occasion, and they still turn out amazing)
- 2 large eggs
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chopped cranberries or cran-raisins
- 1 cup slivered almonds, toasted
- Preheat oven to 375º F.
- Beat butter at a medium speed until creamy; gradually add sugars, and beat well.
- Add almond extract and eggs, beating until blended.
- Combine flour, baking powder and salt, and then add to butter mixture.
- Stir in cranberries and almonds.
- Drop by rounded teaspoon onto ungreased cookie sheets.
- Bake for 9-11 minutes.