25 Days of Christmas Cookies: Day 24 Dark Chocolate Cranberry Almond Cookies

I forgot to share with you yesterday that a lot of these cookies can be mixed up ahead of time and scooped out and frozen.  It is really nice to have cookies ready to bake in the freezer.  Company comes over and you can pop some cookie dough in the oven and have fresh cookies in no time.  Things get hectic during the holidays.  Mixing up some of these cookies ahead of time when you are not busy will really help you during the holidays.  I have tried it this year.  I will let you know after Christmas how it worked.  Here is another cookie that is sure to be a family favorite.  The are chocked full of all kinds of goodness. 

Another demo cookie for you.  I spent an afternoon baking up one cookie at a time for their photo op.

Cranberries, almonds and chocolate.  What could be wrong with that.

Start with 3/4 cup softened butter

3/4 cup brown sugar and 1/4 cup sugar

Beat until fluffy

Add 1 egg

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1/2 teaspoon cinnamon.  I like cinnamon so the teaspoon isn't leveled.

1 teaspoon cornstarch.  I am finding cornstarch in more and more cookie recipes.

1 teaspoon baking soda

2 cups + 2 Tablespoons all purpose flour.  Mix well.

3/4 cup dried cranberries

1/2 cup slivered almonds.  You can chop the almonds if you have whole almonds

6 oz bittersweet chocolate chopped.  I used chips so I didn't chop them.

Mix well.

These cookies got scooped and put in the freezer as well.  When ready bake these at 350 for 11-13 minutes.  If frozen they might take an extra minute. 

Then enjoy your cookies. 

Dark Chocolate Cranberry Almond Cookies Recipe

2 cups +2 Tablespoons all purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup softened butter

3/4 cup brown sugar

1/4 cup sugar

1 egg

1 1/2 teaspoons vanilla

6 oz bittersweet chocolate

3/4 cup dried cranberries

1/2 cup slivered almonds

Bake 350 for 11-13 minutes.