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Cranberry Almond Shortbread Cookies

These cookies feature a delightful balance of crunchy almonds, tangy cranberries, and a melt-in-your-mouth buttery texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Scottish
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure it’s at room temperature for fluffy mixing.
  • 1/2 cup powdered sugar Adds sweetness and keeps cookies tender.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 2 cups all-purpose flour Sift for fluffier cookies.
  • 1/2 cup chopped almonds Toast for deeper flavor if desired.
  • 1/2 cup dried cranberries Choose sweetened for better balance.
  • to taste none white chocolate, for dipping Ghirardelli recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy (about 3-5 minutes).
  3. Stir in the vanilla extract.
  4. Gradually add in the all-purpose flour, mixing until just combined.
  5. Gently fold in the chopped almonds and dried cranberries.
  6. Roll the dough into small balls (about a tablespoon each) and place them on the prepared baking sheet, flattening them slightly.
  7. Bake for 12-15 minutes until the edges are lightly golden.
  8. Cool completely on the baking sheet before transferring to a wire rack.
  9. Melt the white chocolate in a microwave or double boiler, stirring until smooth.
  10. Dip half of each cookie into the melted white chocolate and let excess drip off.
  11. Place the dipped cookies on parchment paper to set.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months. You can prepare the dough up to two days in advance.