Cranberry Almond Shortbread Cookies
You need this cranberry almond shortbread recipe. I promise you will love this tender, delicious cookie recipe!!
Servings: 24
Equipment
- stand or hand mixer, or you can mix by hand.
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ½ teaspoon salt
- 1 cup softened butter
- ¾ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 1 teaspoon almond extract
- ⅔ cup chopped or sliced almonds
- ½ cup dried cranberries
Instructions
- In a small bowl, mix your all-purpose flour, whole wheat pastry flour, and salt. Set it aside.
- If you are using a stand mixer, add the butter and sugar to the stand mixer. You can also mix this with a hand mixer or even by hand. Blend on medium speed for about 30 seconds.
- Add in the egg yolk, vanilla, and almond extract. At this point, only mix to combine. Next is the flour mixture. Again, mix to combine, making sure to scrape down the sides of the bowl.
- Last is the dried cranberries and almonds. Mix them only to combine as well.
- Now, on a piece of saran wrap, roll the dough into a log. Wrap it tightly in the saran wrap and place it in the fridge.
- I like to chill it for at least 2 hours, but overnight is even better. When you are ready to bake, preheat the oven to 325 degrees. Slice the cookies into ¼-inch pieces.
- Place on a parchment-lined baking sheet. These will spread a little, but not too much. I placed 12 per baking sheet.
- Bake for 12-15 minutes until the bottom edges are just BARELY browned. Don't overdo it, or they will be crispy!
- Remove them from the oven and allow them to cool at least slightly before serving.
- That is it and you are done! Now, sit back and enjoy, you deserve it.