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Cranberry and Almond Cookies

16 Cookies
Easy
20 Minutes
The combination of both different flavours and interesting textures make this cookie recipe the one you need to bake up this weekend!
Ingredients
How to Prepare
Cranberry and Almond Cookies
100 grams
unsalted butter (softened)
100 grams
light brown sugar
30 ml
honey (2 tbsp)
1
egg yolk
175 grams
plain flour
1 tsp
Dr. Oetker Baking Powder
50 grams
oats
75 grams
dried cranberries
about 3 ml
almond extract (2-3 drops)

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Dr. Oetker Baking Powder
Dr. Oetker Baking Powder
Prep:
20 min
1

Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.

2

Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.

3

Sieve over the plain flour and baking powder then stir in the oats, cranberries and almond extract.

4

Divide into 16 walnut-sized piece and roll each into a ball. Space about 7cm (3 inch) apart on the previously prepared baking sheets and bake for about 10 minutes until just firm and lightly golden.

5

Leave to cool for about 5 minutes before transferring to a wire rack to cool.

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