Hi everyone! I’m Naomi Robinson, author of Bakers Royale, a baking blog that features sweet treats that range from everyday to party-ready desserts. Like most of you, I’m always pressed for time, so from-scratch desserts aren’t always possible. On those occasions I love getting creative with ready-made components that can easily come together for something fun and delish.
Today, I’m sharing a fast and easy recipe for Cranberry-Almond Wedges that utilizes ready-made sugar cookie dough for the base and features an in-season eat: cranberries. Toasted almonds add a nutty-tasting bite that that balances the bright burst of tart and sweetness from the cranberries.
If you are in the throes of Thanksgiving prep and need one more dessert, or if you’re headed to someone’s home for the day and need to bring something quick—this is it. This holiday cookie takes 20 minutes to prep and less than twenty minutes to bake. Best of all, you can make this two days in advance.
To start you will need ready-made sugar cookie dough (or your own recipe if you prefer), almond extract, and to step up the nutty flavor even more – I added crushed toasted almonds along with slivered almonds. In keeping with its simple prep, there’s no need to roll out the dough, just drop it into a tart pan, or any pan for that matter, and press the dough out with some lightly floured fingers. Of course you don’t have to be a perfectionist like me, but I did use a pizza roller to give the dough a few quick strokes for an even surface. Once you’re done lining the pan with the dough, sprinkle the cranberries and almonds on top and your prep is done.
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