Almond-Cranberry Cookies

Well, the Heavenly Cream Cheese Brownies disappeared in a flash around here, what with DH's Bible Study Group yesterday and our son-in-law having a snack now and then. So, back to the drawing boards to make some more cookies.

I'd earmarked this recipe for Almond-Cranberry Cookies nearly a year ago, from the blog The Wednesday Chef. She'd taken a Regina Schrambling recipe and made it her own (pistachios to almonds). Regina Schrambling is a food writer for the New York Times. And if you haven't ever read The Wednesday Chef, it's a blog about food recipes from both the N.Y. Times and the Los Angeles Times (both papers having had a long-time rivalry, everything from editorial to recipes).

Written by Luisa Weiss, The Wednesday Chef is somewhat of a face-off between the food sections of both papers. Luisa chooses recipes from both papers and prepares them with commentary. I thoroughly enjoy reading Luisa's blog and have done so for about 18 months. She does like Regina Schrambling, and features her recipes with some regularity. She also likes Russ Parsons, from the L.A. Times.

Cranberries in cookies are a favorite for me. The dried kind that go into everything from trail mix to salads to cookies. The recipe is very easy. I did use my Kitchen Aid mixer, but Luisa's recipe just mixes it up in a bowl with a wooden spoon. Very easy. The cookies have a crisp bottom, but they're tender and soft everywhere else. They're made with all brown sugar, which gives them a caramel-y taste too. Delish.

Todd, our son-in-law, who said he'd sure like to have a cookie now and then (hint, hint, he was implying) while he's staying with us, likes SOFT cookies. If you read my posting about 3 weeks ago about chocolate-chocolate chip cookies, you will know that I like crisp cookies. But I'm making these for him. Todd, they're in the plastic bag in the freezer door, bottom shelf.

Almond-Cranberry Cookies
Recipe: From The Wednesday Chef (blog)
Servings: 36
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter -- (1 1/2 sticks) softened
1 1/4 cups packed light brown sugar
1 large egg
1 teaspoon almond extract
1 cup blanched almonds -- toasted and coarsely chopped
1/2 cup dried cranberries
1. Stir together the flour, baking powder, baking soda and salt and set aside.
2. Cream the butter and brown sugar together with a wooden spoon until smooth. Blend in the egg, almond extract and vanilla. Gradually blend in the dry ingredients until well mixed. Stir in the nuts and cranberries.
3. 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.
Per Serving (excluding unknown items): 111 Calories; 6g Fat (48.7% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

To view a PDF recipe, click title at top.