Cranberry almond wedges are sugar cookie wedges with crunchy almond slices on the top. A great holiday bake!
As mentioned in yesterday’s post, along with savory dishes, I also baked a dessert with dry cranberries. As promised, here is the cranberry almond wedges recipe!
After cooking with fresh cranberries for three days; homemade cranberry juice, cranberry chutney ~ pachadi and cranberry rice ~ pulihora, I have to confess that I like dry cranberries better than the fresh cranberries and this dessert was a perfect delight after cooking 3 recipes with tart fresh cranberries. Dry cranberries are bit sweet & sour, and tastes great in baked goodies.
Recipe is from Better Homes & Gardens and we loved the wedges. The base is a sugar cookie mix and the preparation was a breeze. The recipe yields 32 wedges, baked in 2 cake pans. This is a perfect bake for the holiday season!
This is an eggless bake however, recipe lists an egg which is optional. When preparing for the blog, I absent mindedly added an egg. Please feel free to skip. Both egg and eggless versions taste awesome!
How to prepare Cranberry Almond Sugar Cookie Wedges?
- Soften butter.
- Mix sugar cookie mix, almond extract and cranberries.
- Press it in a pan.
- Top with sliced almonds and bake.
How to store wedges?
Store wedges between sheets of waxed paper in an airtight container for 2-4 days or in a freezer for a couple of months but these won’t last that long and are very addictive.
Cranberry Almond Wedges Recipe
- ½ cup or 1 Stick Butter at room temperature
- 1 17 ½ oz. Sugar Cookie Mix (I used Betty Crocker mix)
- ¼ tsp. Almond Extract
- 1 Egg Optional and I added by mistake.
- 1 cup Dried Cranberries
- 1 tbsp. Milk
- ¾ cup blanched sliced Almonds
- 1 ½ tbsp. Granulated Sugar
Preheat the oven 350 F.
Line two 8 ½” round cake pans with an aluminum foil, extending it over the pan edges.
Soften butter in a large bowl using a handheld mixer. If butter is not at room temperature, microwave butter for 15 seconds and then softened butter.
Add sugar cookie mix and almond extract to butter and continue to mix until dough is crumbly.
Add egg and mix. As I mentioned above, I added the egg by mistake and can be skipped. If not using the egg, the dough should be crumbly.
Add cranberries and stir well.
Divide the dough into two and place it in two pans. Press dough firmly into bottom of each pan.
Brush lightly with milk.
Sprinkle almonds on top of each pan.
Sprinkle sugar on top of almonds.
Bake in a preheated oven for 18 – 20 minutes until centers are set, top and sides are lightly brown. I baked for 20 minutes.
Remove from the oven and cool cake pans on a cooling rack. Let the pans cool completely. This will take at least 30 – 45 minutes are even longer.
Using the edges of the foil lift the cookie cake from the pans and cut each cookie cake into 16 wedges. Make sure the cookie cakes cool completely before cutting.
Store in an airtight container and if layering them, place a wax paper between the wedges.
- I added an egg by mistake and was afraid I might have to bake the wedges again. But luckily wedges turned out pretty good. When I pulled out the cookie cakes from the oven after 20 minutes of baking, the center of the cake was soft, just like how the cookies are. But as the cakes cooled completely, the center hardened and turned out perfect.
- Cut the cakes only after they cool completely. I cut one cake while it was still warm and it was a bit difficult to cut the cake into 16 wedges. The second cake I cut after it completely cooled and it was easy to cut the wedges.
- Oven temperatures vary from oven to oven. Check the cakes sooner than the bake time to avoid burning and some ovens might require longer baking.