Cranberry Almond Cookies
here and here, and added some fresh diced cranberries for that tart kick.
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar, divided
4 oz almond paste
1 tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries
Preheat the oven to 350 degrees.
Reserve 1 tablespoon of sugar to be mixed with the fresh cranberries. Cream the butter and remaining sugars together. Break the almond paste into small chunks and add to the bowl while mixing to ensure it's evenly incorporated. Add the eggs, and vanilla extract. Add the flour, baking soda, and salt and mix until just combined.
Pulse the cranberries and reserved tablespoon of sugar in a food processor, or chop finely and stir in the sugar. Add to the cookie dough, and mix until just incorporated.
Place teaspoon sized balls of dough onto lined cookie sheets, and bake for 10-12 minutes or until turning golden brown on the bottom edge. Remove from baking sheet and let cool.