Description
These delightful Buttery Cranberry Almond Shortbread Cookies are rich, tender, and bursting with flavors of almond and tart cranberries. Perfect for holiday gatherings or as a sweet treat any time of year, they offer a satisfying crunch from toasted almonds and a melt-in-your-mouth texture that everyone will love.
Ingredients
Scale
- 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.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Add the almond extract and a pinch of salt, mixing until fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, mixing until a soft dough forms.
- Mix in Cranberries and Almonds: Gently fold in the chopped dried cranberries and toasted slivered almonds.
- Chill Dough: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Bake Cookies: Slice the chilled 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.
- Cool and Serve: Let the cookies cool completely on a wire rack before serving.
Notes
- For an added touch, dust cooled cookies with powdered sugar before serving.
- Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg