Description
Deliciously buttery cookies infused with tart cranberries and crunchy almonds, perfect for any gathering.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 tsp Almond Extract
- 2 cups All-Purpose Flour
- 1/2 cup Dried Cranberries, chopped
- 1/2 cup Almonds, sliced and toasted
- Turbinado Sugar for sprinkling (optional)
Instructions
- Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the almond extract and mix well.
- Incorporate the flour gradually, being careful not to overmix.
- Stir in cranberries and almonds until evenly distributed.
- Shape the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
- Slice dough into 1/4 inch thick rounds and place on baking sheets.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on sheets for a few minutes before transferring to a wire rack.
Notes
For a decorative touch, sprinkle turbinado sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, cranberry, almond, baking, dessert, holiday