CRANBERRY CAT KISSES
Makes: 48 cookies
For the cookies:
1 cup (250 mL) unsalted butter,
at room temperature
1/2 cup (125 mL) confectioners’
sugar
1/2 tsp (2.5 mL) almond extract
2 1/4 cups (560 mL) flour
3/4 cup (180 mL) finely chopped
almonds (skin-on is fine)
1/2 cup (125 mL) dried
cranberries, finely chopped
For the topping:
1 cup (250 mL) semi-sweet
chocolate chips
2 tbsp (30 mL) vegetable
shortening
Skin-on, sliced almonds
Fresh cranberries (optional)
1. For the cookies: Preheat the oven to 400 F (205 C). Line two baking sheets with parchment paper or silicone liners.
2. Beat the butter in the bowl of a stand mixer or hand-held electric mixer on medium speed for 1 minute, or until creamy.
3. Add the confectioners’ sugar; beat for about 2 minutes, until the mixture is lightened and fluffy, then add the almond extract and beat until incorporated. Reduce the speed to low; add the flour and beat just until it is incorporated, to form a firm dough.
4. By hand, stir in the almonds and dried cranberries.
5. Shape the dough into 1-inch (2.5-cm) balls, placing them 2 inches (5 cm) apart on the baking sheets.
6. Bake one sheet at a time (middle rack) for 7-8 minutes, until barely browned. Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough.
7. For the topping: Combine the chocolate chips and shortening in a microwave-safe bowl; microwave on LOW in 20-second increments until melted, stirring in between until smooth.
8. Spoon some of the melted mixture on top of each cooled cookie. Quickly insert a couple of sliced almonds and/or a cranberry atop each one. Let set completely before serving or storing. Make ahead: The decorated cookies can be stored in an airtight container for up to 10 days.