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Special occasions deserve to go with the perfect meal

Butter, Almond and Crandberry Cookies

imagen receta
  • 15 minutes active + 2 hours refrigeration

  • 15 minutes

  • Easy

  • 24-30



1 ¼ cups P.A.N. Pre-cooked Yellow Corn Flour

1 cup almond flour

¾ cup powdered sugar

14 tablespoons (1 stick + 6 tablespoons)

1 egg

½ teaspoon vanilla extract

1 cup dried cranberries

½ teaspoon salt 


  1. In an electric mixer, cream the sugar and butter until thoroughly combined. Add the vanilla extract and the egg.
  2. Slowly combine the P.A.N. Pre-cooked Yellow Corn Flour, almond flour and salt. Add the cranberries and blend briefly until the dough is thoroughly combined and compact.
  3. Divide the dough into two equal-sized portions and using wax paper or plastic wrap, make two 1 ½-inch thick rolls. Refrigerate for 2 hours.
  4. Preheat the oven to 350ºF and cover a baking tray with wax paper. Set aside.
  5. Pull out the rolls from the refrigerator, remove the wax paper or plastic wrap and, using a knife, cut into approximately ¼-inch-thick cookies.
  6. Arrange the cookies on the tray and bake for 12-15 minutes until the edges are slightly golden.