Yield: about 25 cookies
- 1/3 cup (35g) DDPK dried cranberries, chopped
- 1/3 cup (35g) DDPK sliced almonds, chopped
- 1/2 cup (100g) all purpose flour
- 1/3 cup (35g) icing sugar
- 2 Tbsp (20g) DDPK ground almond
- 1/4 cup (50g) unsalted butter, cold
- 1 to 2 Tbsp milk
Chop both cranberries and almonds to very fine.
In a medium mixing bowl, sift the flour and icing sugar together, mix in ground almond. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add in chopped cranberries and almonds with 1 tbsp of milk, knead to form the dough, add 1 more tbsp of milk if needed.
Roll out the dough on a cookie sheet to a thickness of 1/4 inch (.6 cm), cover with plastic wrap and refrigerate for about one hour. Preheat the over to 350F.
Remove the chilled dough from the refrigerator and Cut out shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet lined with parchment paper. Repeat the roll and cut procedure with the remaining dough (cut offs). Roll it out again and stamp out more cookies until all dough is used up. Bake for 20-25 minutes, turn off the oven and let it sit in the oven for 10-15 minutes. Transfer to racks to cool.