Description
Buttery Cranberry Almond Shortbread Cookies are delicate, melt-in-your-mouth treats bursting with the tartness of dried cranberries and the crunch of toasted almonds. These cookies combine the richness of unsalted butter with a hint of almond extract, creating a perfect balance of flavors. Easy to prepare and ideal for holiday gatherings or everyday indulgence, they require minimal ingredients and bake to a golden finish in just minutes.
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 prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or wooden spoon to cream together the softened unsalted butter and powdered sugar until the mixture becomes light, fluffy, and smooth, ensuring good incorporation for tender cookies.
- Add Flavorings: Stir in the almond extract and a pinch of salt to the creamed mixture, mixing thoroughly to distribute the flavors evenly throughout the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft, cohesive dough forms that is easy to handle but not overly sticky.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, ensuring they are evenly distributed without overworking the dough.
- Chill Dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, which helps create neat, sliceable cookies.
- Bake Cookies: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden brown.
- Cool and Serve: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to ensure they set properly and develop their signature crumbly texture.
Notes
- For extra flavor, you can substitute the almond extract with vanilla extract if preferred.
- Be sure not to overbake the cookies to maintain their tender, buttery texture.
- Make sure the butter is softened but not melted to achieve the ideal cookie consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
