Description
These Buttery Cranberry Almond Shortbread Cookies offer a delightful combination of rich, tender crumb infused with almond extract and studded with tart dried cranberries and toasted almonds. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies make an elegant treat for holiday gatherings or everyday indulgence.
Ingredients
Scale
Shortbread 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
Mix-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, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and creamy, which helps create a tender texture for the cookies.
- Add Flavorings: Stir in the almond extract and a pinch of salt into the creamed mixture to enhance the flavor depth and balance the sweetness.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour into the wet ingredients, mixing gently until a soft, cohesive dough forms, being careful to avoid overmixing.
- Mix in Cranberries and Almonds: Fold in the chopped dried cranberries and toasted slivered almonds evenly throughout the dough to give delicious bursts of texture and flavor in every bite.
- Chill Dough: Shape the dough into a log, wrap it 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 log into 1/4-inch thick rounds and space them on the prepared baking sheet. Bake for 12-15 minutes until the cookie edges are lightly golden, indicating they are perfectly baked through.
- Cool and Serve: Transfer the cookies to a wire rack and allow them to cool completely to set their texture before serving or storing.
Notes
- For best results, use room temperature butter to ensure smooth creaming with the sugar.
- To toast almonds, place slivered almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 3-5 minutes.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Feel free to substitute dried cherries or raisins if cranberries are unavailable.
- Do not overbake; the cookies will firm up as they cool for the perfect shortbread texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
