1 tub CRANBERRY CHIPPERS
2 sticks butter-softened but not melted
½ teaspoon almond extract
1 ¼ cups sliced almonds
1 to 2 Tablespoons cold water

Using a colander or wire strainer, sift cranberries and white chocolate chips from mix. Separate the cranberries and white chocolate. Finely chop the cranberries. Reserve the white chocolate.

Blend the mix, butter, extract, almonds and chopped cranberries using your hands, if necessary. Use the water only if the dough is crumbly and cannot be mixed.

Form two or three cookie logs, approximately 2 inches in diameter. Wrap in plastic wrap and chill in refrigerator for at least 2 hours.

Slice logs into ¼ inch thick rounds. Place 2 inches apart on lightly greased cookie sheet and bake in preheated 350 degree oven for approximately 12 minutes. Cookies should be barely starting to brown.

Cool cookies and remove from cookie sheet. Melt reserved white chocolate and string lightly on tops of cookies. Let cookies sit out until chocolate is set and not soft.