Description
Buttery, melt-in-your-mouth shortbread cookies infused with juicy cranberries and crunchy toasted almonds, creating a delightful holiday treat.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup fresh or frozen cranberries, chopped
– 1/2 cup sliced almonds, toasted
Instructions
1. – Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. – In a large bowl, beat the butter and sugar together until light and fluffy.
3. – Add the flour and salt, and mix until a dough forms. Fold in the chopped cranberries and toasted almonds.
4. – Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
5. – Bake for 12-15 minutes, or until the edges are lightly golden.
6. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more intense cranberry flavor, you can add 1-2 tablespoons of cranberry juice or puree to the dough. The cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American