Ingredients

The following ingredients have 4 Servings
  • 1½ cup salted butter (room temperature)
  • 1 cup granulated sugar
  • ½ teaspoon almond extract
  • 2½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons orange zest
  • 1 cup dried cranberries (finely chopped (craisins))
  • 2 ounces white chocolate (melted)

Instruction

  • Preheat the oven to 325°F and line a cookie sheet with parchment paper and set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
  • Then beat in the almond extract.
  • In a separate bowl, whisk together the flour and cornstarch.
  • Add the flour mixture to the butter mixture and mix until incorporated.
  • Add in the orange zest and dried cranberries.
  • Roll the dough out to about a ¼ inch thick on a well-floured surface. Use a 2.5-inch cookie cutter to cut the dough into circles.
  • Place the cookies on the prepared cookie sheet at least 2 inches apart. These cookies may spread slightly.
  • Bake the cookies for 10 to 12 minutes, until the edges are a light golden color.
  • Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wrie rack to cool completely.
  • When the cookies have cooled, use a fork to drizzle them with melted white chocolate.