150 grams white chocolate buttons
(chopped into slivers)
250 ml dried cranberries
50 grams icing sugar
Cream butter and sugar, add vanilla, Amaretto and egg then mix until combined. Add flour, baking powder and almonds, then mix lightly until combined.
Stir the white chocolate and cranberries into the mix by hand until evenly distributed. Roll tablespoonfuls into balls and bake on greased trays ( they will spread so leave enough room) at 150ºC for about 15 mins or until cooked and lightly browned.
Cool on wire racks until they are cool enough to handle and roll in the sifted icing sugar. Leave to cool completely on rack.
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