Description
Delight in these Buttery Cranberry Almond Shortbread Cookies, a perfect balance of rich butter, sweet cranberries, and crunchy toasted almonds. These tender, crumbly cookies are easy to make and ideal for holiday treats or anytime you crave a buttery, nutty snack with a hint of almond flavor.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup slivered almonds, toasted
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavorings: Mix in the almond extract and a pinch of salt thoroughly to evenly distribute the flavor throughout the dough.
- Add Flour: Gradually add the all-purpose flour to the mixture, stirring gently until a soft, cohesive dough forms.
- Fold in Add-ins: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, ensuring they are evenly incorporated without breaking the mixture.
- Chill Dough: Roll the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm it up for slicing.
- Slice and Bake: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet and bake for 12-15 minutes until the edges turn lightly golden.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to set their shape and texture.
Notes
- For best results, use unsalted butter and soften it to room temperature before mixing.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and lightly browned.
- The dough can be refrigerated for up to 24 hours if you want to bake cookies fresh later.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- You can substitute dried cherries for the cranberries if preferred.
