Ingredients

The following ingredients have 384 Servings
  • ½ cup or 1 Stick Butter at room temperature
  • 1 17 ½ oz. Sugar Cookie Mix (I used Betty Crocker mix)
  • ¼ tsp. Almond Extract
  • 1 Egg (Optional and I added by mistake.)
  • 1 cup Dried Cranberries
  • 1 tbsp. Milk
  • ¾ cup blanched sliced Almonds
  • 1 ½ tbsp. Granulated Sugar

Instruction

  • Preheat the oven 350 F.
  • Line two 8 ½” round cake pans with an aluminum foil, extending it over the pan edges.
  • Soften butter in a large bowl using a handheld mixer. If butter is not at room temperature, microwave butter for 15 seconds and then softened butter.
  • Add sugar cookie mix and almond extract to butter and continue to mix until dough is crumbly.
  • Add egg and mix. As I mentioned above, I added the egg by mistake and can be skipped. If not using the egg, the dough should be crumbly.
  • Add cranberries and stir well.
  • Divide the dough into two and place it in two pans. Press dough firmly into bottom of each pan.
  • Brush lightly with milk.
  • Sprinkle almonds on top of each pan.
  • Sprinkle sugar on top of almonds.
  • Bake in a preheated oven for 18 – 20 minutes until centers are set, top and sides are lightly brown. I baked for 20 minutes.
  • Remove from the oven and cool cake pans on a cooling rack. Let the pans cool completely. This will take at least 30 – 45 minutes are even longer.
  • Using the edges of the foil lift the cookie cake from the pans and cut each cookie cake into 16 wedges. Make sure the cookie cakes cool completely before cutting.
  • Store in an airtight container and if layering them, place a wax paper between the wedges.