Cranberry Almond Cookies are one of my husband’s favorite holiday treats. They are flaky and full of Christmas flavors!
Years ago we went to my best friends house for a get together. We all had brought some fun appetizers and desserts. Her mother had made the most delicious and tender cookies I had ever had and my husband loved them as well. I insisted I get the recipe from her. When it comes to getting good recipes, I can be a little pushy!
I can’t remember now, but she had been making these Sugar Nut Sticks for years from a recipe she found in a newspaper or magazine. It was one of their family’s favorite and I was lucky enough to have it now.
Christmas Cookies
The originally recipe calls for raisins and any chopped nuts. My version includes craisins and almonds. Two ingredients that pair perfectly with each other. And two things that remind me of Christmas.
These cookies are flaky and tender. The filling isn’t too sweet and the glaze on top perfectly finishes them off.
I’ve always love making unique and special cookies during the holidays. These are just that. I only make them at Christmas and keep the tradition alive!
Try some of these other Christmas treats.
Cranberry Almond Cookies
Cranberry Almond Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1 TBSP Granulated Sugar
- 3/4 Cup Butter
- 1/4 Cup Milk
- 1 Large Egg, Beaten
- FILLING
- 1/2 Cup Granulated Sugar
- 1/4 Cup Butter, Softened
- 1/4 Cup Craisins
- 1/4 Cup Sliced Almonds, Chopped
- 1 tsp Pure Almond Extract
- GLAZE
- 1/2 Cup Powdered Sugar
- 1 TBSP Water
- Sliced Almonds
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together 2 cups flour and 1 tablespoon of sugar.
- Cut in 3/4 of cold butter until small pea size.
- Stir in milk and beaten egg until the dough forms a ball and cleans the sides of the bowl.
- Divide the dough in half.
- Roll half the dough into a rectangle 12x4 inches long on a lightly floured surface.
- Place onto one half of a baking sheet.
- Repeat with remaining dough.
- In a small bowl combine 1/2 cup sugar, 1/4 cup butter craisins, almonds and extract.
- Spread half of the mixture lengthwise down each each dough rectangle.
- Bring long edged together and press to seal.
- Bake for 30 minutes.
- Cool slightly and drizzle with glaze and sprinkle with slivered almonds.
- Cut crosswise into 1 inch sticks creating 24 cookies.
