Glazed Cranberry Almond Drop Cookies

11/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

11/2 teaspoons vanilla

3/4 cup dried cranberries

3/4 cup Marcona almonds

Glaze

3/4 cup powdered sugar

Zest of 1 orange

2 tablespoons orange juice

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, cardamom and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the cranberries and almonds.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 11/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8-10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze: In a small bowl whisk together the powdered sugar, orange zest and juice. Use a pastry brush to gently coat the tops of the cookies with the glaze, then let dry for 15 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

Makes 30 cookies.

Associated Press