So, one of my favorite companies changed some of their products recently and it took up a bunch of time testing with the new flavors and sourcing new ones of the ones we didn't like. I saw it all the time, my recipes are only as good as the ingredients I use. And I count on many brands that I know and trust to produce the quality of ingredients that make my recipes taste the best. Frontier Co-Op is one of my regular suppliers, and they recently changed some of their flavors - such as their Almond Flavor, Strawberry Flavor, and Cherry Flavor... These are all different from the previous ones, so if you've used any of these before and liked, then read on to find out how the new ones compare.
The Strawberry Flavor and Cherry Flavor are not as good as they were before sadly. We actually switched strawberry flavors and are working on getting a new cherry flavor as well. Which is disappointing. And, the Almond Flavor was changed as well - but the new one isn't bad, it's just so bland! I couldn't even taste almond at all when I put in almost double the amount. So, I asked for a sample of their Organic Almond Extract. And, one of the test many subjects was these cookies. The new organic extract is similar in taste to the flavor we used to use before, but you only need half as much (because it's an extract). So, if you frequently shop from Frontier Co-Op make sure to be aware of these changes and pick up their Organic Almond Extract instead of the flavor.
When you have the new flavor, you can make these cookies! These are a soft and chewy almond cookie with white chocolate and cranberries. Such a fall inspired cookie that they make me think of Thanksgiving. These are light, sweet, and perfect for dunking in milk because they are soft and soak it up so well. You could also bake these cookies as an alternative to pie at your Thanksgiving table.
Almond Cranberry White Chocolate Chunk Cookies
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic light brown sugar
2 teaspoons Frontier Co-Op Organic Almond Extract
2 large organic eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
170 grams (6 ounces) organic white chocolate, chopped into chunks
85 grams (2/3 cup) organic dried cranberries
57 grams (1/4 cup) organic cane sugar
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and almond extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, sea salt, and baking soda and whisk together. Add to the butter mixture and mix on low until combined. Add the white chocolate chunks and cranberries and mix on low until combined.
In a small bowl, add the cane sugar for the topping. Using your hands, form the dough into 24 balls and roll them in the cane sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
Bake for 11 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown around the edges.