Almond Cranberry Butter Cookies

A pseudo Madeleine—soft, simple, delicate and cakey with a buttery crunchy edge and tart dried cranberries. It’s a nice combination of flavors and textures. Made for the brothers on our team when we all decided to put together care packages for them. We combined manly things like fruit snacks from John Deere that Brawny would be proud of. I thought my dino stickers were a nice touch. They probably liked the stuff inside more than the drawings we made on the outside of their paper bags of a panda, a complex word puzzle with a polar bear to spell out Poland, and a car falling apart.
1 stick unsalted butter, softened
½ C sugar
2 large eggs
2 teaspoons of vanilla extract
1 C (5 oz.) all purpose flour
2 pinches of salt
¾ C dried cranberries
½ C toasted almond slivers
Preheat oven to 350 degrees and line baking sheets with parchment paper.

In the bowl, beat the sugar and butter on medium high until well combined. Add the eggs and the vanilla and beat, scraping down the sides of the bowl once or twice, until well combined. Mix in the flour and salt with the spatula until just combined and stir in cranberries and almonds.

Drop rounded teaspoonfuls of the batter on sheet leaving 2” in between cookies. The cookies will spread during baking. Bake until the edges have turned a light golden and the tops of the cookies are barely set 10 minutes. Don’t be fooled—they will keep cooking and dry out if you do it any longer.

Remove from the oven and allow to firm up on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen cookies. (If using the T scoop, then it will make 18 2” cookies), adapted from Instant Gratification by Lauren Chattman

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