It was that time of year again – the holidays were just around the corner, and I couldn’t wait to get my hands on some of my grandma’s famous Cranberry Almond Glazed Shortbread. The rich, buttery cookies with their tangy-sweet glaze and crunchy almond topping were a holiday tradition in our family, and every year I’d count down the days until I could dive into that first irresistible bite.
This year, I was determined to learn her secret recipe so I could carry on the tradition. I remember watching her in the kitchen, expertly blending the dough and carefully shaping each cookie. The smell of the shortbread baking would fill the whole house, and by the time they emerged from the oven, perfectly golden, I could hardly contain my excitement.
Cranberry Almond Glazed Shortbread was the ultimate holiday treat – a little slice of nostalgia in every bite. I just couldn’t get enough of that perfect balance of buttery, nutty, and tart flavors. And the best part? They were surprisingly easy to make, with just a few simple ingredients.
Why This Cranberry Almond Glazed Shortbread Recipe Will Become Your Go-To
The Secret Behind Perfect Cranberry Almond Glazed Shortbread
What makes this Cranberry Almond Glazed Shortbread recipe so special is the way the flavors all come together in perfect harmony. The rich, buttery shortbread provides the perfect canvas for the tart cranberries and sweet almond glaze. And the addition of finely chopped almonds on top gives each bite a delightful crunch.
The key is to really let the dough chill before baking – this helps the cookies hold their shape and get that irresistibly tender, melt-in-your-mouth texture. Plus, the chilling process intensifies the flavor of the almonds and cranberries. It’s a small step that makes a big difference in the final result.
Essential Ingredients You’ll Need
- Unsalted butter: The foundation of any good shortbread, providing that rich, buttery flavor.
- Granulated sugar: Sweetens the dough and helps create the perfect crumbly texture.
- All-purpose flour: Gives the cookies their classic shortbread structure.
- Kosher salt: Enhances all the other flavors and balances the sweetness.
- Dried cranberries: Adds a lovely tart and chewy element.
- Sliced almonds: Offers a delightful crunch and nutty taste.
- Powdered sugar: Combined with a bit of water, it creates the glossy almond glaze.
Step-by-Step Cranberry Almond Glazed Shortbread Instructions
Preparing Your Cranberry Almond Glazed Shortbread
These Cranberry Almond Glazed Shortbread cookies come together quickly, with just a few simple steps. In total, you’re looking at about 1 hour of prep and baking time. You’ll need a stand mixer or hand mixer, a rolling pin, and a baking sheet lined with parchment paper.
1- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes on medium-high speed.
2- Gradually mix in the all-purpose flour and kosher salt until a soft dough forms. Be careful not to overmix.
3- Fold in the dried cranberries and 1/4 cup of the sliced almonds. Cover the dough and refrigerate for at least 30 minutes, or up to 3 days.
4- Once chilled, preheat your oven to 350°F. Roll the dough out on a lightly floured surface to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out the shortbread shapes.
5- Carefully transfer the cookies to the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, until the edges are just starting to turn golden brown.
6- Allow the Cranberry Almond Glazed Shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, drizzle the almond glaze over the top and sprinkle with the remaining sliced almonds.
Pro Tips for Success
The key to perfect Cranberry Almond Glazed Shortbread is to not overbake the cookies. You want them to be tender and buttery, not dry and crumbly. Also, be sure to chill the dough thoroughly before rolling and cutting – this helps the cookies hold their shape.
Another pro tip is to use room temperature butter for the best texture. Cold butter won’t cream properly, and the dough won’t come together as smoothly. And don’t forget to add a pinch of salt – it really helps balance the sweetness and brings out all the other flavors.
Serving and Storing Your Cranberry Almond Glazed Shortbread
Perfect Pairings for Cranberry Almond Glazed Shortbread
These Cranberry Almond Glazed Shortbread cookies are the ultimate holiday treat, perfect for serving at Christmas parties, cookie exchanges, or as a special dessert. They pair beautifully with a steaming mug of hot cocoa, mulled wine, or a strong cup of coffee.
You can also serve them alongside other festive sweets like gingerbread, peppermint bark, or eggnog cheesecake. The tart cranberries and nutty almond flavors complement so many holiday flavors.
Storage and Make-Ahead Tips
Cranberry Almond Glazed Shortbread cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. You can also freeze the unbaked dough for up to 3 months. Just thaw it in the refrigerator overnight before rolling, cutting, and baking.
The almond glaze can be made a few days in advance and stored in the fridge. Simply rewarm it before drizzling over the cooled cookies. And if you want to get a head start, you can bake the plain shortbread cookies, let them cool completely, then freeze them. When you’re ready to serve, just thaw and add the glaze and almonds.
Variations and Dietary Adaptations for Cranberry Almond Glazed Shortbread
Creative Cranberry Almond Glazed Shortbread Variations
Want to switch things up? You can try different flavor variations of this Cranberry Almond Glazed Shortbread recipe. For a citrusy twist, add some grated orange zest to the dough. Or swap out the cranberries for dried cherries or even chopped fresh rosemary for a savory-sweet take.
You can also experiment with the glaze – try using almond extract instead of vanilla, or add a splash of brandy or Amaretto for an adult-friendly version. And if you’re a chocolate lover, drizzle some melted dark chocolate over the tops of the cookies.
Making Cranberry Almond Glazed Shortbread Diet-Friendly
To make these Cranberry Almond Glazed Shortbread cookies gluten-free, simply substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. For a vegan version, use dairy-free butter and plant-based milk in the glaze.
If you’re watching your carbs, you can reduce the amount of granulated sugar in the dough and use a sugar-free powdered sweetener in the glaze. Just be sure to chill the dough a bit longer to help the cookies hold their shape. No matter how you adapt the recipe, these festive cookies are sure to be a hit.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: While fresh cranberries will work, they have a much more tart and acidic flavor that may overpower the other ingredients. Dried cranberries provide the perfect balance of sweetness and tartness in this Cranberry Almond Glazed Shortbread recipe.
Q: How long do I need to chill the dough?
A: For best results, chill the dough for at least 30 minutes before rolling and cutting. This helps the cookies hold their shape and develops the flavors. You can also make the dough up to 3 days in advance and keep it refrigerated until ready to bake.
Q: Can I substitute a different type of nut?
A: Absolutely! While sliced almonds are the classic choice, you can use chopped pecans, walnuts, or even pistachios instead. Just make sure to toast the nuts first to bring out their maximum flavor.
Q: How big should I make the cookies?
A: This recipe works best with 2-inch round cookies. Using a standard cookie cutter will ensure even baking and a nice, bite-sized portion. You can certainly make them larger or smaller if you prefer, just adjust the baking time accordingly.
Q: Why are my cookies crumbling?
A: If your Cranberry Almond Glazed Shortbread cookies are crumbling, it’s likely because the dough was overbaked or didn’t chill long enough. Make sure to pull them from the oven as soon as the edges start to turn golden brown. And be sure to let the dough rest in the fridge for at least 30 minutes before rolling and cutting.
Cranberry Almond Glazed Shortbread
- Total Time: 25
- Yield: 24 cookies
Description
These Cranberry Almond Glazed Shortbread cookies are a delightful holiday treat, with a buttery, crumbly texture and a burst of tart cranberry flavor complemented by the crunch of toasted almonds.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup fresh or frozen cranberries, chopped
– 1/2 cup sliced almonds
– 2 tablespoons powdered sugar
Instructions
1. – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. – In a large bowl, beat the butter and granulated sugar until light and fluffy.
3. – Add the flour and salt, and mix until a dough forms.
4. – Stir in the chopped cranberries and sliced almonds.
5. – Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. – Bake for 12-15 minutes, or until the cookies are lightly golden.
7. – Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
8. – Transfer the cookies to a wire rack and dust them with powdered sugar.
Notes
For a deeper cranberry flavor, you can use dried cranberries instead of fresh or frozen. The cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
There’s nothing quite like the nostalgic flavor of Cranberry Almond Glazed Shortbread around the holidays. These buttery, tender cookies with their sweet-tart glaze and crunchy almond topping are sure to become a new family favorite.
I hope this recipe brings back fond memories for you, just like it does for me. Give it a try this season, and I guarantee it will be the hit of any holiday party or cookie exchange. Don’t forget to share your creations and let me know how they turn out! Wishing you all a very merry and delicious holiday season.
