Cranberry Almond Cookie Pie

Cranberry Almond Cookie Pie

Drizzled with a sweet almond glaze, this thick cookie pie is a fun and festive take on dessert.


8 servings



  • 1 Norwegian Butter Cookies recipe
  • 1/2 cup cranberries, dried
  • 3/4 cup sliced almonds, divided
  • 1/2 cup white chocolate chips


  • 1 1/4 cups C&H® Confectioners Sugar
  • 1/2 teaspoon vanilla or almond extract
  • 3 to 5 teaspoons cool water or milk



Preheat oven to 350°F. Coat a 12-inch round baking pan with nonstick cooking spray. Line with parchment paper.

Mix a batch of Norwegian Butter Cookies, according to recipe. Press 3/4 of the dough evenly into the bottom of the prepared pan. This will create a 1/2-inch crust.

Place dried cranberries, 1/2 cup almonds and white chocolate chips in a mini chopper or food processor. Chop for 30 seconds. Press mixture on top of cookie dough. Sprinkle with remaining 1/4 cup sliced almonds.

Bake for 25 to 30 minutes, or until edges are lightly browned and cookie top looks dry. Cool in pan for 30 minutes.

Run a butter knife around edge of the cookie to loosen. Carefully flip the cookie pie out of the pan onto a large plate. Remove parchment paper, then flip cookie right side up on another large plate.


Combine ingredients; mix well. Using fork, drizzle glaze over cooled cookie pie. Use a pizza cutter or a chef's knife to slice pie into equal servings.


Click here for Norwegian Butter Cookies recipe.