Ingredients
2/3 cup confectioners’ sugar2 tablespoons all-purpose flour1/2 cup heavy whipping cream1/2 cup sliced almonds1/4 cup finely chopped walnuts1/4 cup chopped candied orange zest1/4 cup dried cranberries, chopped1 teaspoon vanilla extract3 ounces bittersweet chocolate, chopped1 teaspoon shortening
Preparation
Preheat oven to 350°. In a large saucepan, mix confectioners’ sugar and flour. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from heat. Stir in almonds, walnuts, orange zest, cranberries and vanilla. Cool completely.
Drop by tablespoonfuls onto parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 10 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate and shortening; stir until smooth. Dip each cookie bottom into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set. Store between pieces of waxed paper in an airtight container.
