Description
Delightfully sweet and tangy Cranberry Almond Shortbread Cookies with a melt-in-your-mouth texture, perfect for holiday gatherings or as an afternoon treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1/2 cup almonds, sliced or chopped
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add extracts: Mix in the almond extract, scraping the sides of the bowl.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt, then gradually add to the wet mixture.
- Fold in the almonds and cranberries gently to evenly distribute.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until edges are lightly golden.
- Cool and savor: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, cranberry, almond, holiday baking