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 dough. is incorporated, to form a firm

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.