Cranberry Almond Shortbread Cookies
Buttery, golden, and crisp, these cranberry almond shortbread cookies are so festive and super easy to make. Perfect for Christmas baking and gifting!
Servings: 40 Cookies
Calories: 76kcal
Ingredients
- 1.5 cups All-purpose flour
- 1/2 cup Almond flour
- 3/4 cup Butter, softened
- 1/2 cup Sugar
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 1 cup Dried cranberries, finely chopped
Instructions
- Combine all-purpose flour and almond flour in a bowl.1.5 cups All-purpose flour, 1/2 cup Almond flour
- In another bowl, beat the softened butter and icing sugar until light and fluffy.3/4 cup Butter, softened, 1/2 cup Sugar
- Add vanilla extract and almond extract. Mix well.1 tsp Almond extract, 1 tsp Vanilla extract
- Add the flour and cranberries.1 cup Dried cranberries, finely chopped
- Bring everything together into a dough using a spatula or your hands. Your dough should be soft and pliable.
- Divide the dough into half. Roll each half into a 9" log.
- Place the logs carefully on a parchment-lined baking tray.
- Refrigerate for at least 1 hour or up to 2 days. You can also place the logs in the freezer for 20-30 minutes.
- When you're ready to bake, preheat the oven to 180 C / 350 F.
- Cut each log into slices, about 1/4" in thickness. Place the slices on the prepared trays. Make sure there is a little gap between them, as they will spread a bit during baking.
- Bake for 12-14 minutes or until lightly golden.
- Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.You can dip the cookies in melted white chocolate if you wish.
- Store the cooled cookies in an airtight jar. Enjoy!
Video
Notes
- Please make sure the butter is at room temperature for a light texture.
- If the dough feels a touch too dry, add room-temperature milk. Add a tablespoon of milk at a time.
- Chilling the dough is very important. It helps develop the best flavor and texture. It also helps with easier slicing. It also prevents the cookies from spreading too much.
- Cut the dried cranberries into very small pieces. This helps in the neat slicing of the cookie dough.
- These cranberry shortbread cookies harden as they cool, so depending on how crisp you want them, keep an eye on them after the 12-minute mark.
- Make sure the cookies are completely cool before you dip them in melted white chocolate for a more festive look.
- I highly recommend using a kitchen scale to measure your ingredients. This ensures better and consistent results.
Nutrition
Serving: 1 Cookie | Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 28mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 108IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg