Description
Delight in these buttery shortbread cookies infused with tart cranberries and crunchy almonds, perfect for holiday gifting or indulging yourself.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup chopped dried cranberries
- ½ cup sliced almonds
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until creamy and light.
- Stir in the vanilla extract.
- Gradually add the all-purpose flour and salt, mixing gently until just combined.
- Fold in the chopped cranberries and sliced almonds.
- Shape the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
- Flatten each cookie with the palm of your hand.
- Bake for 12-15 minutes, or until the edges just begin to turn golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are perfect for make-ahead holiday baking; refrigerate the dough for up to a week before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg