It is just amazing how hectic things get in December. . . it is as if we try to pack an entire 12 months worth of activity in the 12th and final month of the year. I find that over the years I have resorted to more short cuts than I would have used in the past. These cookies are a perfect example.
First, let me say that they are one my mom always asks for.
Then let me say that they are made using a mix.
Yes children, a mix.
A sugar cookies mix is used for the base and then the preparation is a breeze. The recipe yields 32 wedges, baked in 2 cake pans.
Don't fret though, you do not have to tell anyone that you used a mix. Take full credit - that is a gift just for you. :-)

Cranberry Almond Wedges
½ cup or 1 Stick Butter
1 (17 ½ oz.) Sugar Cookie Mix
¼ tsp. Almond Extract
1 cup Dried Cranberries
1 tbsp. Milk
¾ cup blanched sliced Almonds
1 ½ tbsp. Granulated Sugar
Preheat the oven 350 F.
Line two 8 ½” round cake pans with an aluminum foil, extending it over the pan edges.
Soften butter in a large bowl.
Add sugar cookie mix and almond extract to the butter and mixed it with the mixer until crumbles are formed.
Add cranberries stir well.
Divide the dough into two and place it in two pans. Press the dough or the mixture firmly into bottom of each pan.
Brush lightly with milk.
Sprinkle almonds on top of each pan.
Sprinkle sugar on top of almonds.
Bake in a pre-heated oven for 18 – 20 minutes until centers are set, top and sides are lightly browned.
Remove from the oven and cool the pans on a cooling rack. Let the pans cool completely.
Using the edges of the foil, lift the cookie cake from the pan and cut each circle into 16 wedges.
Store them in an air tight container and if layering them, place a wax paper between the wedges.