Buttery Cranberry Almond Shortbread Cookies

Introduction

There’s something magical about the aroma of freshly baked cookies wafting through the kitchen, and these Buttery Cranberry Almond Shortbread Cookies certainly deliver that magic. Every holiday season, my family looks forward to these treats, which have become a beloved tradition. The buttery texture combined with the sweet-tart cranberries and crunchy almonds creates a delightful contrast that everyone adores. Each bite is a little piece of heaven, and I can guarantee that once you make these cookies, they’ll become a staple in your household too.

Ingredients

• 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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, which should take about 3-5 minutes.
3. Add Flavorings: Add the almond extract and a pinch of salt to the creamed mixture, mixing until fully combined.
4. Add Dry Ingredients: Gradually add the all-purpose flour, mixing until a soft dough forms. Be careful not to overmix.
5. Mix in Cranberries and Almonds: Gently fold in the chopped dried cranberries and toasted slivered almonds, ensuring they are evenly distributed throughout the dough.
6. Chill Dough: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.
7. Bake Cookies: Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Cool and Serve: Let the cookies cool completely on a wire rack before serving. Enjoy with a cup of tea or coffee!

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: 120
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 25mg
• Carbohydrates: 10g
• Fiber: 0.5g
• Sugar: 3g
• Protein: 1g

Preparation Time

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 15 minutes
• Total Time: 1 hour

How to Serve

• Pair with Beverages:
• Coffee
• Tea
• Hot chocolate
• Garnish:
• Dust with additional powdered sugar
• Serve with a side of whipped cream
• Presentation:
• Arrange on a festive platter
• Add some fresh cranberries or almonds for decoration

Additional Tips

1. Use High-Quality Butter: The flavor of the butter will shine through, so opt for a good-quality unsalted butter.
2. Toast the Almonds: Toasting the slivered almonds enhances their flavor, adding a lovely crunch to the cookies.
3. Chill for Perfect Shapes: Chilling the dough helps prevent spreading, ensuring the cookies maintain their shape.
4. Experiment with Flavors: Consider adding a splash of vanilla extract for an extra layer of flavor.
5. Keep Dough Wrapped: If you’re not baking all the cookies at once, you can keep the remaining dough in the refrigerator for up to a week or freeze it for longer storage.

Recipe Variations

• Add Citrus: Incorporate orange or lemon zest for a refreshing twist.
• Different Nuts: Substitute pecans or walnuts for the slivered almonds.
• Use Other Dried Fruits: Dried cherries or blueberries work wonderfully in place of cranberries.
• Chocolate Chips: Add mini chocolate chips for a sweet surprise in each bite.
• Glaze: Drizzle a simple almond or chocolate glaze over the cooled cookies for added sweetness.

Serving Suggestions

• Holiday Cookie Platters: These cookies make a beautiful addition to any holiday cookie platter.
• Gift Giving: Package them in a decorative tin or box to give as gifts to friends and family.
• Dessert Buffet: Serve alongside other desserts at gatherings or parties.

Freezing and Storage

• Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
• Freezing Cookies: Freeze the baked cookies by placing them in a single layer in a freezer-safe bag. They can last up to 3 months. Thaw at room temperature before serving.
• Freezing Dough: You can also freeze the unbaked dough. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before slicing and baking.

FAQ Section

1. Can I use salted butter instead of unsalted?

• Yes, but reduce the added salt in the recipe to balance the flavors.

1. Can I substitute the all-purpose flour?

• You can use gluten-free flour blends, but the texture may vary.

1. How do I know when the cookies are done?

• The edges should be lightly golden. They may look soft in the center but will firm up as they cool.

1. What can I use instead of almond extract?

• Vanilla extract is a great substitute if you prefer a different flavor.

1. Can I make these cookies without nuts?

• Absolutely! Simply omit the almonds for a nut-free version.

1. How long can I store the dough in the fridge?

• The dough can be kept in the refrigerator for up to a week.

1. Can I make these cookies vegan?

• Substitute the butter with a vegan butter alternative and the eggs with a suitable egg replacer.

1. What’s the best way to toast almonds?

• Spread them on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally until golden.

1. Can I add more cranberries?

• Yes, you can adjust the amount to your taste; just keep in mind the dough’s consistency.

1. Are these cookies suitable for shipping?
   • Yes, they ship well. Just ensure they’re packaged securely to avoid breaking.

Conclusion

Buttery Cranberry Almond Shortbread Cookies are more than just a treat; they’re a delightful way to bring warmth and joy to any occasion. Their buttery texture, combined with the tart cranberries and crunchy almonds, creates a memorable flavor that everyone will love. Whether enjoyed during the holidays or as an everyday snack, these cookies are sure to please. Make a batch, share with loved ones, and create delicious memories together!

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