Description
Delight in these Buttery Cranberry Almond Shortbread Cookies, a perfect blend of rich, melt-in-your-mouth shortbread with bursts of tart dried cranberries and crunchy toasted almonds. These cookies offer a delightful balance of buttery sweetness and nutty texture, making them an ideal treat for holidays, gifting, or any cozy snack time.
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 to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This process helps to incorporate air, making the cookies tender.
- Add Flavorings: Mix in the almond extract and a pinch of salt thoroughly to infuse the dough with flavor and balance the sweetness.
- Add Dry Ingredients: Gradually blend in the all-purpose flour into the butter mixture, stirring continuously until a soft, cohesive dough forms without overmixing to avoid toughness.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, distributing them evenly for burst of flavor and crunch in every bite.
- Chill Dough: Form the dough into a log shape, then wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to slice and helping the cookies maintain their shape during baking.
- Bake Cookies: Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes or until the cookie edges turn lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on a wire rack. Cooling ensures they set properly and reach the perfect shortbread texture before serving.
Notes
- For extra crunch, you can lightly toast the slivered almonds yourself before adding them to the dough.
- Wrap and freeze the dough log to bake fresh cookies later.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Use gluten-free flour blend to adapt recipe for gluten-free needs.
- Adjust almond extract quantity according to your flavor preference.
