Description
Delicious buttery shortbread cookies filled with tart cranberries and crunchy almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup dried cranberries
- 1 cup sliced or chopped almonds
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Blend in the vanilla extract until well combined.
- Gradually add the all-purpose flour and salt, mixing gently until a dough forms.
- Fold in the dried cranberries and chopped almonds until evenly distributed.
- Form the dough into a ball, cover with plastic wrap, and chill in the fridge for about 30 minutes.
- Roll out the chilled dough on a floured surface to ½-inch thickness, then cut into preferred shapes.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter for best results. Do not overmix the dough to avoid tough cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, almond, dessert, holiday