Description
These Buttery Cranberry Almond Shortbread Cookies combine a rich, tender crumb with the tartness of dried cranberries and the crunch of toasted slivered almonds. Perfectly sweetened with powdered sugar and enhanced with a hint of almond extract, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- Pinch of salt
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup slivered almonds, toasted
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 the mixture is light and fluffy, which incorporates air for a tender cookie texture.
- Add Flavorings: Stir in the almond extract and a pinch of salt to enhance the flavor profile and balance the sweetness.
- Add Dry Ingredients: Gradually mix in the all-purpose flour until a soft dough forms, ensuring it is combined evenly without overmixing.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, distributing them uniformly without breaking down the fruits or nuts.
- Chill Dough: Roll the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Bake Cookies: Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes or until the edges turn lightly golden.
- Cool and Serve: Transfer the cookies to a wire rack and allow them to cool completely before serving to ensure they set properly and hold their shape.
Notes
- Be sure to toast the slivered almonds lightly to enhance their flavor and crunch.
- Chilling the dough is essential for easy slicing and maintaining the cookie shape during baking.
- These cookies keep well stored in an airtight container at room temperature for up to one week.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
