Description
Delightful shortbread cookies featuring the sweet and tangy flavors of cranberry paired with nutty almond extract, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries
- 1 tsp almond extract
- 1 egg yolk
- 1/4 tsp salt
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg yolk and almond extract, blending well until combined.
- Gradually mix in the all-purpose flour and salt; stir in the dried cranberries and chopped almonds until well mixed.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough to about 1/4-inch thickness, then cut into shapes or squares.
- Place cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes until edges are golden.
- Allow to cool before transferring to a wire rack.
Notes
Chilling the dough enhances flavor and prevents the cookies from spreading too much during baking. You can substitute dried cranberries with dried cherries or blueberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, almond, holiday baking