Post by Mark on Jul 27, 2017 0:48:14 GMT
If like me you love almond flavored treats, you'll fall in love with these cookies. The almond paste and almond extract imbue these cookies with a nice almond flavor. The paste keeps the cookies soft and chewy, as well. The dried cranberries and white chocolate chips add
sweetness and colorful holiday cheer.
Yield: 3 dozen cookies
Ingredients
sweetness and colorful holiday cheer.
Yield: 3 dozen cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 ounces almond paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips
Directions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla and almond extracts and mix until smooth.
- Slowly add dry ingredients to wet ingredients. Mix until just combined. Stir in dried cranberries and white chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes before transferring to a wire rack.