Description
These Cranberry Almond Shortbread cookies turn ordinary shortbread cookies into something delectable.
Ingredients
Scale
- 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