Preparation:
Butter must be room temperature. Put frozen carnberries through meat grinder and set aside. Put almonds through meat grinder (this helps clean the berries out of the machine, too). Set ground almonds aside. Beat butter, sugar, egg and vanilla with a mixer until fluffy. Add lemon peel. Gradually add flour. Mix baking powder into some of flour to help distribute baking powder throughout dough. switch to hand mixing when necessary. Gently stir in almonds and cranberries. Divide dough in half. shape each half into an 8-inch long roll. Wrap in plastic wrap. Chill about 3 hours (or overnight). Preheat oven to 350 degrees. Place baking parchment on cookie sheets (or grease them). Take one roll out of refrigerator at a time. Cut each roll into 32 cookies, placing each on the prepared cookie sheets as you slice them. Place them 1 inch apart. Bake 12-14 minutes until edges are golden brown. Remove to wire rack to cool. Store airtight up to 1 week or freeze.
Serving Ideas : Freezes well |
