Description
These buttery Cranberry Almond Shortbread Cookies are perfect for holiday gifting and gatherings, with a rich flavor complemented by tart cranberries and crunchy almonds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries, chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and powdered sugar together until light and fluffy.
- Add the flour and salt to the butter mixture, stirring until combined.
- Fold in the cranberries and sliced almonds.
- Shape the dough into a log about 2 inches in diameter and wrap it in plastic wrap.
- Chill in the refrigerator for at least 30 minutes.
- Slice the log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Cool slightly on the baking sheet before transferring them to a wire rack.
Notes
These cookies can be made a week ahead and stored in an airtight container. Experiment with different nuts or add flavors like orange zest or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg