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 to 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. Adapted from The Great Minnesota Cookie Book, by Lee Svitak Dean and Rick Nelson (University of Minnesota Press, 2018).