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If you’re a lover of simplicity in your bakes goods, this one’s for you! This recipe requires just seven ingredients and yields the softest shortbread cookies ever. Eating these always makes me feel like I’m having my very own tea time. There’s something so classic and regal about shortbread. You can also purchase just one extra item to add a little flair to this recipe with the candy melts. This adds an extra dose of sweetness that I personally love! Recipe from Beyond Frosting.
Cranberry Almond Shortbread:
- 1 cup butter, room temperature
- 3/4 cup sugar
- 1/4 tsp salt
- 2 cups flour
- 1/2 cup almonds, chopped
- 1 tsp almond extract
- 2/3 cup dried cranberries, finely chopped
- 6 oz of candy melts, white (optional)
In a mixer, combine butter, sugar, almond extract, and salt. Beat until light, fluffy and well combined, scraping the sides as needed.
Gradually add the flour at a low speed until the. dough is crumbly. Add cranberries and almonds and mix at a medium-high speed until the dough sticks together.
Turn the dough onto parchment paper and dive into 2 logs, about 1.5 inches thick and 6-7 inch long. Refrigerate for 1-2 hours.
Preheat the oven to 375. Unwrap the dough logs and cut them into 1/4 inch thick slices/ Bake for 9-10 minutes or until the edges begin to brown. Let cool on wire rack.
To dip the cookies, pop the candy melts in the microwave at 30 second intervals. Warm until melted and smooth. Dip one side of the cookie into the melt and gently tap to remove any excess. Place on parchment paper to set. Enjoy!
PrintCranberry Almond Shortbread
Description
These Cranberry Almond Shortbread cookies turn ordinary shortbread cookies into something delectable.
Ingredients
- 1 cup butter, room temperature
- 3/4 cup sugar
- 1/4 tsp salt
- 2 cups flour
- 1/2 cup almonds, chopped
- 1 tsp almond extract
- 2/3 cup dried cranberries, finely chopped
- 6 oz of candy melts, white (optional)
Instructions
- In a mixer, combine butter, sugar, almond extract, and salt
- Beat until light, fluffy and well combined, scraping the sides as needed
- Gradually add the flour at a low speed until the dough is crumbly
- Add cranberries and almonds and mix at a medium-high speed until the dough sticks together
- Turn the dough onto parchment paper and dive into 2 logs, about 1.5 inches thick and 6-7 inch long
- Refrigerate for 1-2 hours
- Preheat the oven to 375
- Unwrap the dough logs and cut them into 1/4 inch thick slices
- Bake for 9-10 minutes or until the edges begin to brown
- Let cool on wire rack
- To dip the cookies, pop the candy melts in the microwave at 30 second intervals
- Warm until melted and smooth.
- Dip one side of the cookie into the melt and gently tap to remove any excess.
- Place on parchment paper to set
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