Cranberry Nut Cookies with Amaretto Glaze            

Created by Jon Payne

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

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried cranberries, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Glaze:

 1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the cranberries, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the amaretto, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.