Irresistible Cranberry Almond Shortbread in Just 5 Steps
A buttery festive shortbread cookie loaded with cranberries and almonds, perfect for holiday gatherings.
- Prep Time: 15 minutes + 1 hour chill
- Cook Time: 17 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup dried cranberries
- ½ cup sliced almonds (plus a few whole almonds for topping)
Instructions
- Cream the butter and powdered sugar until smooth. Add vanilla and almond extract.
- Mix in flour and salt just until combined.
- Fold in dried cranberries and sliced almonds.
- Shape dough into a log, wrap, and chill for at least 1 hour.
- Slice into ½-inch rounds, place on a baking sheet, and top with extra almonds. Bake at 325°F (160°C) for 15–17 minutes until golden.
Notes
- Chill dough thoroughly for clean slices.
- Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://www.homeydishes.com/cranberry-almond-shortbread-recipe/