Prep Time 15 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 1 hour
Servings 19 pieces
This crunchy cookie is best paired with your morning coffee or afternoon tea.
- 1/3 cup butter unsalted
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 2 eggs beaten
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/3 cup slivered almonds
- 1/2 cup dried cranberries optional
Preheat oven to 350°F. Line a pan with parchment paper.
With a mixer on medium, combine butter, sugar and baking powder until light and fluffy.
Add eggs and vanilla, mix well. Add in flour a little at a time until incorporated. Fold in almonds and cranberries.
Divide dough in half and form each half into a 10"x2" rectangle. Place on a parchment lined pan.
Bake 25 minutes or until golden.
Remove from the oven and cool 10-15 minutes. Slice on an angle into 1" slices and lay flat on the baking sheet.
Bake an additional 10-15 minutes or until browned. Remove from the oven and cool completely on wire racks.
Optional: Once completely cooled drizzle with melted white chocolate.
Calories: 132, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 66mg, Potassium: 66mg, Fiber: 1g, Sugar: 9g, Vitamin A: 125IU, Calcium: 24mg, Iron: 1mg