Description
These Cranberry Almond Shortbread Cookies are a delicious combination of tart cranberries, crunchy almonds, and a sweet drizzle of white chocolate. Perfect for holiday baking or as a sweet treat to share with family and friends, these cookies are sure to impress.
Ingredients
1 cup (226g) unsalted butter, at room temperature
¾ cup (143g) granulated sugar
1 teaspoon (5ml) almond extract (or vanilla extract)
¼ teaspoon salt
2 cups (280g) all-purpose flour
1 cup (120g) sweetened dried cranberries, very finely chopped
6 ounces Ghirardelli vanilla melting wafers or white chocolate (or chips)
Instructions
In a stand mixer, beat together butter, sugar, almond extract, and salt until light and fluffy.
Gradually add flour, mixing at low speed until crumbly.
Add chopped cranberries, increase speed to medium-high, and mix until dough starts to come together.
Divide dough into two equal portions, shape into logs, and wrap in plastic. Chill for at least 2 hours.
Preheat oven to 375°F (190°C). Slice dough into ¼ to 3/8-inch thick cookies.
Place cookies on a prepared baking sheet, bake for 9-11 minutes, or until edges are golden. Cool on a wire rack.
Optional: Dip cooled cookies in melted white chocolate and let set.
Notes
Chilling the dough is crucial for the best texture and shape.
You can substitute the white chocolate with dark or milk chocolate if preferred.
Store cookies in an airtight container for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- 2 hours for chilling:
- Cook Time: 9-11 minutes
- Category: Dessert, Holiday Baking
- Method: Baking
- Cuisine: American