Cranberry Cat Kisses
Source of Recipe
Minneapolis Star Tribune
Recipe Introduction
From Hannah and Anne Park of St. Paul.
List of Ingredients
For cookies:
1 c. (2 sticks) butter, at room temperature
1/2 c. powdered sugar
1/2 tsp. almond extract
2-1/4 c. flour
3/4 c. finely chopped almonds
1/2 c. craisins (dried cranberries), finely chopped
For chocolate coating:
1 c. semisweet chocolate chips
2 tbsp. shortening
Sliced almonds for decoration
Recipe
To make cookies: Preheat oven to 400 degrees. Line baking sheets with parchment paper. In a large bowl, using an electric mixer on medium speed, beat butter and powdered sugar until creamy. Mix in almond extract.
Add flour, almonds and craisins and mix until thoroughly combined. Roll dough into 1-inch balls, place 2 inches apart on prepared baking sheets and bake 7 to 8 minutes, until cookies are set but not browned. Remove from oven, cool on baking sheets for 5 minutes and remove to a wire rack to cool completely.
To make chocolate coating: In a double boiler over simmering water, melt chocolate chips and shortening, and whisk until combined. Dip cookies in chocolate, decorate with an almond slice and transfer to a wire rack until chocolate sets.
Makes about 4 dozen.
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