Description
Delightful cookies featuring the perfect harmony of tart cranberries and crunchy almonds in a buttery shortbread base.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 cup slivered or chopped almonds
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add vanilla extract and salt, then gradually mix in all-purpose flour until just combined.
- Fold in slivered almonds and dried cranberries evenly.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, flattening them slightly.
- Bake for 12-15 minutes or until the edges are golden; the centers may appear soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free flour blend. Coconut sugar can replace granulated sugar for a caramel flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, shortbread, cranberry, almond, dessert, baking, holiday treats