Cranberry- Almond Shortbread Rounds
- 1 tub CRANBERRY CHIPPERS
- 2 sticks softened butter but not melted
- 1/2teaspoon almond extract
- 1 1/4cups sliced almonds
- 1 to 2 Tablespoons water
Preheat oven to 350°
Using a colander or wire strainer, sift cranberries and white chocolate chips from mix and seperate. Finely chop the cranberries and reserve the white chocolate.
Blend the mix, butter, extract and chopped cranberries using your hands, if necessary. Use the water only if the dough is crumbly and cannot be mixed.
Form two or three cookie logs, approximately 2 inches in diameter. Wrap in plastic and chill in refrigerator for at least 2 hours.
Remove form plastic and slice logs into1/4 inch thick rounds. Place 2 inches apart on lightly greased cookie sheet and bake for approximately 12 minutes. Cookies should be barely starting to brown.
Cool cookies and remove from cookie sheet. Melt reserved white chocolate and string lightly on tops of cookies. Let cookies sit out until chocolate is set and not soft.