Description
A delightful blend of tart cranberries and nutty almond goodness, these shortbread cookies are both flavorful and nutritious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 cup dried cranberries, roughly chopped
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
- Introduce the almond extract and salt into the butter mixture, then gradually add in the all-purpose flour, mixing just until combined.
- Gently fold in the chopped dried cranberries and sliced almonds with a spatula.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally flatten each dough ball.
- Bake for 18-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking mix. For dairy-free, use coconut oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, shortbread, cranberry, almond, baking, vegetarian
