Cranberry Almond Shortbread Cookies
Crispy cookies with dried cranberries and almond pieces.
Ingredients
- 1 cup Unsalted butter softened
- ⅔ cup Granulated sugar
- 1.5 tsp Vanilla extract
- ¼ tsp Table salt
- 2 cup All-purpose flour
- ½ cup Dried cranberries
- ½ cup Chopped or crushed almonds
Instructions
- Mix the softened butter until smooth, then add the sugar. Whip until the mixture is light and fluffy.
- Add the vanilla extract and salt, mixing to combine.
- Add the flour and mix. Once all of the flour is almost dispersed, add the dried fruit and nuts and continue mixing until a dough forms.
- Transfer the dough to a work surface with parchment paper. Using the paper and your hands, form the dough into a log that is about 13 inches long and 2.5 inches thick.
- Wrap the dough with the parchment and allow it to rest in the freezer for 30 - 45 minutes or until thoroughly chilled.
- Preheat the oven to 350 degrees F. Using a sharp knife, carefully slice the dough log into cookies that are ¼ inch - ½ inch thick, depending on your preferences. Return to the freezer for 10 - 15 minutes.
- Transfer the cookies to parchment-lined sheet trays and bake for 17 - 20 minutes or until thoroughly baked and golden brown on the edges.
- Allow to partially cool on the tray before transferring them to a wire rack.
Nutrition
Serving: 20gCalories: 99kcalCarbohydrates: 10gProtein: 1.1gFat: 5.9gSaturated Fat: 3.2gCholesterol: 13mgSodium: 17mgPotassium: 7.8mgFiber: 0.4gSugar: 4.5gCalcium: 6.1mgIron: 0.2mg
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