It’s sort of a busy week here in the house, so I figured I’d pull up some old posts this week. And where better to start than with a recipe?
Almond Cranberry Cookies.
I’m not sure how I wound up at this recipe. It might have been a link in a blog, or I might have googled ‘cranberry almond’ out of desperation, looking for something to bake.
Regardless, I wound up at The Wednesday Chef and her post for Regina Schrambling’s Almond-Cranberry Cookies. And I realized, that I had everything I needed to bake these cookies. You see, I’ve been putting off going to the grocery store. Knowing that I’ll be somewhere else next week tends to make me not want to buy food that I’ll have to use in one week or else. So, I’ve been creating out of what we’ve had.
Eons ago, I’d bought almond slivers and dried cranberries- intending to make scones from them. But inevitably, I was out of some ingredient I needed for the scones.
So I looked at the ingredients, and I had everything! Even the almond extract and the brown sugar! Only, my brown sugar was a hopelessly solid brick, so I used regular sugar.
Even with the substitution (which I thought was hilarious given that she made substitutions when she made the recipe), they were fragrant, crunchy with some give, and exactly what I was looking for. The oldest kidlet proclaimed them to be “scrummy,” which I think was supposed to be scrumptious and yummy combined. Regardless, the recipe yielded just a little under 3 dozen, and they were gone in two days flat.
Yield: Around 3 dozen cookies
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups packed light brown sugar (or regular sugar, in my case)
1 large egg
1 teaspoon almond extract
1 cup blanched almonds, toasted and coarsely chopped
1/2 cup dried cranberries
1. Toast the almonds in a skillet on low heat, shaking often to keep almonds from burning. Remove from heat when they become fragrant and cool.
2. Stir together the flour, baking powder, baking soda and salt and set aside.
3. Cream the butter and brown sugar together with a wooden spoon until smooth. Blend in the egg and vanilla. Gradually blend in the dry ingredients until well mixed. Stir in the nuts and cranberries.
4. Drop the dough by tablespoons onto ungreased baking sheets, leaving about 2 inches between each. Bake the cookies in a 375-degree oven until light golden brown (centers should be soft), about 10 minutes. Remove from oven and let stand 2 minutes, then transfer to a rack to cool completely.
Substitutions: If you’re going to make a gluten-free version of these cookies, try to go with a flour mix that’s pretty fine (like one with superfine rice flour), and don’t add by volume, go by weight. You should need about 7 3/4 oz of flour. I haven’t tried swapping it out myself, so it might not quite work the same way- but that’s generally a good start. (For best results, use a flour mix that has stabilizers, not just a pure flour swap)