Crangetastic White Chocolate Cookies

Toast slivered almonds in a nonstick skillet until light brown, then place them in a baggie and crush them into smaller pieces. Cream the butter, sugar and extracts until fluffy. Add egg and orange zest; mix until smooth.

Sift dry ingredients in a separate bowl, then add it to the creamed mixture. Mix in until combined. Stir in cranberries, white chocolate chips and almonds. Chill the dough for at least an hour.

Roll a tablespoon of dough. Dip a measuring cup (or the bottom of a water glass) in orange juice, then in sugar. Flatten the dough ball until you feel resistance from the white chocolate chips. This will leave a sugary glaze on top of the cookie.

Bake on parchment paper for about 15 minutes at 325 degrees or until edges are golden brown.