Walnut, Cranberries, and Rum Oatmeal Cookies

Ingredients 1 cup roasted almond shavings (or chopped pecan/walnut) ¾ cup unsalted butter, melted at room temperature* 1 cup brown sugar* 1 large egg* 1 tsp vanilla extract ¾ cup flour* 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3 cups rolled oats* 1 cup dried cranberries/ raisins* /apricots 2 Tbsp Kirschwasser (or spiced rum/ bourbon) Instructions Soak the dried fruits with the kirschwasser ahead of time. (6-12 hrs. is the recommended time but I did it only for an hour). Roast the almond shavings or other nuts by spreding them out in a lined baking sheet and place them in oven for 8-10 minutes at 180°C/350°F. In a bowl, cream together brown sugar and butter using hand or stand mixer for about 3 minutes until light and fluffy. Add egg and vanilla extract and beat to combine. Add flour, salt, baking soda and ground cinnamon and mix until well incorporated. Stir in oats and dried fruits and fold until well blended. Lastly add the roasted almond shavings and then fold again. Scoop ¼ cup of cookie batter (or use an ice cream scoop) and with damp hands flatten each cookie batter to about a half inch thick and place them on the cookie sheet. Bake at 180°C/350°F for about 12-15 minutes or until edges are golden brown. Let them cool in the baking sheet for a couple of minutes before transferring to cooling rack.

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