Description
Delightful shortbread cookies with the perfect blend of tart cranberries and crunchy almonds, perfect for family gatherings.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries, chopped
- 1/2 cup sliced almonds
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the sifted all-purpose flour and salt to the butter mixture, mixing until just combined.
- Stir in the chopped dried cranberries and sliced almonds until evenly distributed.
- Shape the dough into logs or round discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on a wire rack before serving.
Notes
For a crispier cookie, bake them a bit longer but watch closely to prevent burning. You can add a sprinkle of sugar on top before baking for extra sweetness.
- 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: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cranberry cookies, almond cookies, shortbread, holiday treats