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