For my Cranberry Almond Rounds, you'll need:
1 cup melted butter (which is equal to 15 tblspns) I use unsalted butter
1/3 cup sugar *or* 1/2 that amount in regular sugar & 4 sweetener packets
2/3 cup ground sliced almonds *or* 1/3 cup of the almonds & 1/3 cup of dried cranberries
1 & 2/3 cup flour
1/4 tsp salt
1 cup confectioners sugar
2 tsp cinnamon
My step by step appears below in the slideshow. If it moves too quickly for you, just click on it to be taken directly to the web album where you can view each photo individually.
You're wondering about the "Happy Accidents In The Kitchen" part? Well, it all started when I made myself a Bloody Mary (or two!) *before* making these from scratch!
Before today, they were just Almond Rounds. In fact, I posted my bff's recipe for them here for last year's cookie party, but, without photos, which is why I wanted to do them again this year!
Well, I messed up today's first batch something awful! Only mixed in half a cup of melted butter when I should have done a full cup, tried adding the remaining half after I mixed the wet & dry together... Ick. (Note to self, anything from scratch should be made *before* breaking out any alcohol!!!)
So I decided to make a second batch (otherwise my photo's would have stopped at mixing the wet & dry together). At that point I only had a 1/3 of a cup of almonds left (not the 2/3 cup the recipe originally called for) so I improvised and added a 1/3 cup of dried cranberries because I'm a fan of dried cranberries & almonds together in just about anything! (I use Fresh Gourmet dried & sweet Cranberries for salads because they have much less sugar than other brands I've tried, taste great and can be used for cooking & baking as well as salads). I didn't mess up the butter in the second batch like I did with the first and this time they came out De-Lish! Even more so than the original because of the dried cranberries.
They are lovely with tea or coffee.
Enjoy & Happy Holidays!