If you are on the hunt for a delightfully tender treat that marries rich, nutty flavors with bursts of tart sweetness, the Buttery Cranberry Almond Shortbread Cookies Recipe is your new best friend in the kitchen. These cookies boast a beautifully crumbly texture, thanks to the high butter content, while the dried cranberries add just the right pop of color and zing. The slivered almonds lend a subtle crunch and warmth that makes every bite feel like a comforting hug. Perfectly balancing simplicity and elegance, this recipe transforms pantry staples into something irresistibly special.
Ingredients You’ll Need
This recipe is a fantastic example of how simple ingredients can come together to create something truly magical. Each component plays a key role in the flavor, texture, or visual appeal of the cookies, so it’s worth choosing quality ingredients you love.
- Unsalted butter: Using softened unsalted butter ensures the perfect melt-in-your-mouth crumb without too much saltiness.
- Powdered sugar: This adds sweetness and helps keep the shortbread ultra-smooth and tender.
- All-purpose flour: The foundation of our dough, giving shape and structure to the cookies.
- Almond extract: Just a little goes a long way in delivering warm, nutty aroma and flavor.
- Dried cranberries: Chopped for an even distribution, they bring bursts of tart sweetness and beautiful red flecks.
- Slivered almonds: Toasted beforehand to deepen their flavor and add a satisfying crunch.
- Pinch of salt: Balances the sweetness and highlights the other flavors perfectly.
How to Make Buttery Cranberry Almond Shortbread Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheet
Start by warming up your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. This ensures your shortbread won’t stick and comes off the sheet with beautiful edges every time.
Step 2: Cream Butter and Powdered Sugar
In a large mixing bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and pale. This step is essential because the airy texture you develop here influences the lightness of your finished cookies.
Step 3: Add Almond Extract and Salt
Next, stir in the almond extract and a pinch of salt. These subtle additions are what elevate the shortbread from ordinary to extraordinary, infusing it with warmth and balance.
Step 4: Incorporate the Flour
Gradually mix in the all-purpose flour, just until the dough starts to come together. Don’t overmix here; you want a soft dough that holds shape but remains tender once baked.
Step 5: Fold in Cranberries and Almonds
Gently fold the chopped dried cranberries and toasted slivered almonds into the dough. The cranberries lend juicy tartness while the almonds add a nutty crunch, making each bite lively and textured.
Step 6: Chill the Dough
Form the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to slice into neat rounds without losing the shape.
Step 7: Bake the Cookies
Slice the chilled dough into 1/4-inch thick rounds and place them evenly spaced on your parchment-lined baking sheet. Pop them into the oven for 12-15 minutes, or until the edges just begin to turn a delicate golden color.
Step 8: Cool Completely Before Serving
Once baked, transfer the cookies to a wire rack and let them cool completely. This ensures they set perfectly and develop that classic crumbly, buttery texture the Buttery Cranberry Almond Shortbread Cookies Recipe is known for.
How to Serve Buttery Cranberry Almond Shortbread Cookies Recipe
Garnishes
Consider dusting finished cookies with a sprinkle of powdered sugar or a delicate drizzle of melted white chocolate for an elegant touch. Both pair beautifully with the natural tartness of the cranberries and the richness of the butter.
Side Dishes
These cookies are ideal companions to a warm cup of tea, coffee, or even a lightly sweetened hot cocoa. Their buttery texture and fruity bite work well as a cozy snack or a delightful dessert.
Creative Ways to Present
Try arranging your Buttery Cranberry Almond Shortbread Cookies Recipe on a festive platter layered with fresh rosemary sprigs or edible flowers to elevate their festive appeal. They also make charming homemade gifts when stacked in a pretty tin or tied with a bow.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They will stay fresh and maintain their perfect crumbly texture for about a week.
Freezing
You can freeze the dough log wrapped in plastic wrap for up to 3 months. When ready to bake, simply slice the chilled dough and proceed with baking as usual. Baked cookies can also be frozen in airtight containers for a similar duration.
Reheating
If you want to enjoy these cookies warm, pop them in a 300°F oven for 5 minutes or so. This lightly toasts the almonds again and refreshes the cookie’s tender crumbiness without drying them out.
FAQs
Can I substitute fresh cranberries for dried ones?
Fresh cranberries contain a lot of moisture which can affect the cookie dough’s consistency and baking time. It’s best to stick with dried cranberries that are chopped to get that perfect balance of tartness without sogginess.
Do I have to toast the almonds before adding them?
Toasting the almonds enhances their natural flavor and adds a lovely crunch to the cookies. While you could use them raw, toasting is a simple step that really boosts the overall taste.
Is almond extract necessary in this recipe?
Almond extract is key for that distinctive nutty aroma and flavor that complements both the almonds and cranberries. You could experiment with vanilla extract, but the cookie won’t have quite the same warmth and depth.
How can I make the cookies more festive?
Adding a drizzle of white chocolate or sprinkling some finely chopped pistachios on top after baking can make these cookies look and taste extra special for holiday gatherings.
Can I make the dough by hand instead of a mixer?
Absolutely! Use a sturdy spoon or spatula to cream the butter and sugar, then gradually mix in the rest of the ingredients. It may take a bit more elbow grease but the result is just as delicious.
Final Thoughts
I can’t recommend the Buttery Cranberry Almond Shortbread Cookies Recipe enough for anyone craving a buttery, crumbly cookie with a perfect balance of nutty and fruity flavors. Once you try these, I have a feeling they’ll become your go-to recipe for holidays, gift-giving, or whenever you need a little extra joy with your afternoon tea. Happy baking, and even happier snacking!
Print
Buttery Cranberry Almond Shortbread Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
These Buttery Cranberry Almond Shortbread Cookies combine a rich, tender crumb with the tartness of dried cranberries and the crunch of toasted slivered almonds. Perfectly sweetened with powdered sugar and enhanced with a hint of almond extract, these cookies make a delightful treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- Pinch of salt
Add-ins
- 1/2 cup dried cranberries, chopped
- 1/2 cup slivered almonds, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which incorporates air for a tender cookie texture.
- Add Flavorings: Stir in the almond extract and a pinch of salt to enhance the flavor profile and balance the sweetness.
- Add Dry Ingredients: Gradually mix in the all-purpose flour until a soft dough forms, ensuring it is combined evenly without overmixing.
- Mix in Cranberries and Almonds: Gently fold the chopped dried cranberries and toasted slivered almonds into the dough, distributing them uniformly without breaking down the fruits or nuts.
- Chill Dough: Roll the dough into a log shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Bake Cookies: Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes or until the edges turn lightly golden.
- Cool and Serve: Transfer the cookies to a wire rack and allow them to cool completely before serving to ensure they set properly and hold their shape.
Notes
- Be sure to toast the slivered almonds lightly to enhance their flavor and crunch.
- Chilling the dough is essential for easy slicing and maintaining the cookie shape during baking.
- These cookies keep well stored in an airtight container at room temperature for up to one week.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
