Description
These Delicious Cranberry Almond Shortbread Cookies are a perfect blend of buttery richness and fruity tang from dried cranberries, complemented by crunchy slivered almonds. Easy to make and perfect for gifting or enjoying with tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon almond extract
- a pinch of salt
- 2 cups all-purpose flour
- 1 cup dried cranberries
- ½ cup slivered almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a large mixing bowl, beat together 1 cup of softened unsalted butter and ½ cup of granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Extract and Salt: Mix in 1 teaspoon of almond extract and a pinch of salt to enhance the cookie’s flavor. If preferred, substitute almond extract with 1 teaspoon of vanilla extract.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour, mixing until just combined. Avoid over-mixing to keep the cookies tender rather than tough.
- Fold in Cranberries and Almonds: Gently fold in 1 cup of dried cranberries and ½ cup of slivered almonds to add texture and flavor richness; the dough will be thick and slightly crumbly.
- Shape Cookies: Using your hands, form the dough into small balls about 1 inch in diameter, then place them on the prepared baking sheet with about 2 inches spacing to allow spreading.
- Flatten Dough Balls: Gently press each dough ball to flatten it slightly with the back of a fork or your palm to form the traditional shortbread cookie shape.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges turn lightly golden; monitor closely as oven temperatures may vary.
- Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Do not over-mix the dough to maintain a tender crumb.
- You can substitute almond extract with vanilla extract for a different flavor twist.
- Cookies will firm up as they cool, so avoid over-baking to keep them tender.
- Store cookies in an airtight container at room temperature for up to a week.
