Description
These Buttery Cranberry Almond Shortbread Cookies are delicate, melt-in-your-mouth treats perfect for holiday celebrations or any time you crave a sweet, nutty snack. Made with soft unsalted butter, powdered sugar, dried cranberries, and toasted almonds, these slice-and-bake cookies combine a tender crumb with subtle cranberry tartness and rich almond flavor. Easy to prepare and bake, they are ideal for gifting or serving with tea or coffee.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries (chopped)
- ½ cup sliced or chopped almonds (toasted if desired)
- Optional: extra sugar for sprinkling
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until smooth and fluffy, about 2 to 3 minutes using a hand mixer or stand mixer. This step helps incorporate air to create a light texture. Then mix in the vanilla extract until combined.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry flour mixture to the butter mixture, mixing just until combined to avoid overworking the dough.
- Add Cranberries and Almonds: Gently fold in the chopped dried cranberries and toasted almonds to evenly distribute them throughout the dough.
- Shape and Chill Dough: Divide the dough into two equal portions. Shape each half into a log about 1½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the refrigerator, unwrap, and slice into ¼-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheet. Optionally, sprinkle the tops with a little extra sugar for added sweetness and a slight crunch.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges are just starting to turn golden. Keep a close eye to prevent overbaking for a tender texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For a festive touch, dip half of each cooled cookie in melted white chocolate and allow it to set completely before serving.
- Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
- You can freeze unbaked cookie logs wrapped in plastic wrap for up to 2 months; slice and bake directly from frozen, adding a couple of extra minutes to baking time.
