Recipe and photos by Pauline Stevens

2 T. cranberries
1 orange, zest only, no white pith
1⁄2 c. powdered sugar
8 oz. unsalted butter, diced,
room temperature
1⁄2 t. cornstarch
2 3⁄4 c. all-purpose flour
3⁄4 t. almond extract
2 1⁄2 oz. sliced almonds
Pinch of salt
1 t. chopped rosemary (optional)

PREPARATION

Chop cranberries very small or use a food processor to get small pieces, set aside. Prepare orange zest, set aside. Mix powdered sugar, butter, cornstarch, flour, almond extract, sliced almonds and salt until well mixed. Add chopped cranberries and orange zest (and rosemary, if using). Do not over mix but make sure all ingredients are well incorporated. Transfer dough to cling wrap, press together and shape into a log. Freeze for 1 hour. Preheat the oven to 350°. Cut dough into 1⁄4-inch discs and place on a prepared tray with parchment paper. Bake for 13-15 minutes until golden brown.

About the Contributor

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.