Cranberry Almond Shortbread Cookies
Delightful cookies combining rich shortbread, sweet-tart cranberries, and crunchy almonds, topped with creamy white chocolate.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Key for a rich, creamy base
- 1/2 cup powdered sugar Contributes to cookie's tenderness
- 1 teaspoon vanilla extract Adds flavor
- 2 cups all-purpose flour Main structure of the cookies
- 1/2 cup chopped almonds Provides satisfying crunch
- 1/2 cup dried cranberries Adds sweet-tartness
- 1 cup white chocolate, chopped or chips Used for dipping the cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Blend in the vanilla extract.
- Gradually add the all-purpose flour and mix until the dough is smooth and uniform.
- Gently stir in the chopped almonds and dried cranberries.
- Roll the dough into small balls about the size of a tablespoon and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with your fingers.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges start to turn lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Finishing Touch
- While cookies are cooling, melt the white chocolate in a microwave or double boiler.
- Dip half of each cookie into the melted white chocolate and place back onto the parchment paper to let the chocolate set.
- Let them cool completely before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container with parchment paper between layers at room temperature for up to a week, or freeze them for up to three months.