Cranberry White Chocolate Almond Cookies, and realized that I had all of the ingredients on hand, this was my SRC choice for the month.
Cranberry-Almond granola.) I love white chocolate. Combine that with any kind of almond flavor, and I'm sold.
The batter is similar to a traditional chocolate chip cookie recipe, except that this one uses all brown sugar.
I debated between using pecans vs. almonds, but decided to use some toasted almonds-- and I ramped up the almond flavor by adding some almond extract and some vanilla extract.
While the oven preheated to 350F, I chilled the dough; then scooped the cookie dough onto parchment paper.
Eleven minutes later, they were baked to golden.
This recipe made 3 1/2 dozen. For my own sake, so that I don't become a cookie monster, they are boxed up and ready to go to my husband's office. I'm sure they'll be appreciate by his co-workers.
TASTING NOTES: Cranberry and white chocolate are a great pairing. If you like a soft cookie, that has a perfect balance of butter flavor, brown sugar, tart cranberries and just the right amount of white chocolate-- this cookie is for you. I'd make these again, but I have to admit-- I'm a much bigger fan of cookies that are crispy on the outside and chewy in the middle. I'm not saying these aren't good cookies, because they are. I'm just going to tweak the recipe a little bit, next time, with a combo of butter and shortening, to get that "crispy-chewy" combo that I love so much.
A printable recipe card is at the end of this post.