The pairing of slightly tart dried cranberries and fragrant toasted almonds in these melt in your mouth cranberry almond shortbread cookies makes for an incredibly delightful treat!
I inherit my love of shortbread cookies from my father. Some of my most cherished memories from my childhood are of my dad and I enjoying a serving of shortbread cookies with a cup of tea. One of the things that I really love about shortbread cookies are how versatile it is! You could literally flavor shortbread cookies however you like and it would still be absolutely delicious. Since I was in the mood for something fruity and nutty, I chose dried cranberries and toasted almonds for my add-ins in this recipe. The subtle tartness from the dried cranberries and rich nuttiness from the toasted almonds complements each other so nicely. It is truly a struggle to resist having more than one of these cranberry almond shortbread cookies!
How to Make Cranberry Almond Shortbread Cookies
Key Ingredients
- Flour – all-purpose flour.
- Powdered Sugar – is used in place of cane/granulated sugar because it blends easier into butter and flour making for a more smooth cookie dough.
- Cornstarch – makes for a cookie with a lighter, melt in your mouth texture.
- Butter – unsalted butter is used in recipe; however, salted butter may be used as well. Just adjust any added salt to your liking.
- Dried Cranberries – are used in place of fresh cranberries to avoid ending up with soggy cookies.
- Raw Whole Almonds – are lightly toasted to bring out its rich, nutty flavor.
- Extracts – a combination of vanilla and almond extracts are used.
To Make Cranberry Shortbread Cookies
- Toast – place raw whole almonds in a small skillet under medium heat until lightly toasted and fragrant, about 2-3 minutes.
- Chop – roughly chop toasted almonds and place in a small bowl. Finely chop dried cranberries and place in bowl with chopped almonds.
- Whisk – in a medium mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt.
- Mix – add room temperature butter into bowl of stand mixer fitted with a paddle attachment. Mix butter at medium speed (4 on stand mixer) until smooth and fluffy, about (1) minute.
- Add – turn down mixer speed to low (2 on stand mixer) and add all of the flour mixture at once followed by the vanilla and almond extracts. Continue to mix at low speed until dough starts to form into a ball shape. Mix in the chopped almonds and dried cranberries until incorporated into dough. Turn off mixer.
- Divide – transfer cranberry almond shortbread cookie dough onto a lightly floured surface. With a bench scrapper/sharp knife, divide dough in half. Use hands to gently form each half of dough in a small rectangle and individually wrap with plastic wrap.
- Refrigerate – cookie doughs for at least (1) hour or overnight.
- Shape – roll out first half of cranberry almond shortbread cookie dough into roughly an 8” x 4.5” rectangle. Use a sharp knife/bench scrapper to cut dough into 15 equal square pieces. Transfer to a baking sheet lined with parchment paper. Repeat process with second half of cookie dough.
- Freeze and Bake – place prepared cookie dough pieces in the freezer for at least 15 minutes before baking at 350F for 10-12 minutes rotating the pans halfway through bake time.
- Cool and Drizzle – allow cranberry almond shortbread cookies to rest in baking pan for at least 5 minutes before transferring to a cooling rack to cool to room temperature. For an extra decadent treat, cookies may be drizzled with melted chocolate (optional).
Helpful Tips
- Shortbread cookie dough should be refrigerated for at (1) hour or overnight before rolling and cutting into shapes. If refrigerated overnight, allow dough to rest at room temperature for 15-20 minutes before rolling out and cutting into square shapes.
- If you do not have (1) large baking sheet, two smaller baking sheets may be used. Just flip and rotate the baking sheets from the top to bottom racks halfway through baking time to ensure even baking.
- Place cut shortbread cookies in the freezer for at least 15 minutes before baking. This will help cookies hold its shape as it bakes.
- Cranberry almond shortbread cookies should be stored at room temperature in an airtight container for up to (1) week.
- Shortbread cookie dough recipe is very versatile can be adapted to your liking. Other great add-ins are chocolate chips and/or pecans.
- Chocolate drizzle is optional but highly recommended. In the absence of a pastry bag, use a fork to drizzle melted chocolate over cooled cranberry almond shortbread cookies.
Cranberry Almond Shortbread Cookies
The pairing of slightly tart dried cranberries and fragrant toasted almonds in these melt in your mouth cranberry almond shortbread cookies makes for an incredibly delightful treat!
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Total Time: 27 minutes
- Yield: 30 Cookies
Ingredients
Cranberry Almonds Shortbread Cookies
• 1 3/4 Cups Unbleached All-Purpose Flour
• 1/2 Cup Powdered Sugar
• 1/4 Cup Cornstarch
• 1/2 Teaspoons Sea Salt
• 8 Ounces (16 Tablespoons) Unsalted Butter, Room Temperature
• 2 Ounce (4 Tablespoons) Dried Cranberries
• 2 Ounce (4 Tablespoons) Raw Whole Almonds
• 1 Teaspoons Vanilla Extract
• 1/2 Teaspoon Almond Extract
Chocolate Drizzle (Optional)
• 4 Ounces Semi-Sweet Chocolate Chips
• 1 Tablespoon Flavorless Oil
Instructions
- In a small skillet under medium heat, lightly toast whole raw almonds until fragrant (about 2-3 minutes). Transfer toasted almonds to a chopping broad, roughly chop and place in a small bowl.
- Finely chop dried cranberries and place in bowl with chopped toasted almonds.
- In a medium mixing bowl, add flour, powdered sugar, cornstarch, and salt. Lightly whisk to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and mix at medium speed (4 on stand mixer) until light and fluffy, about (1) minute.
- Reduce mixer speed to low (2 on stand mixer) and add all of the flour mixture at once followed by the vanilla and almond extracts. Continue to mix at low speed until dough starts to form into a ball shape.
- Mix in the chopped almonds and dried cranberries until incorporated into dough. Turn off mixer.
- Transfer cranberry almond shortbread cookie dough onto a lightly floured surface. With a bench scrapper, divide dough in half. Use hands to gently form each half of dough in a small rectangle and individually wrap with plastic wrap.
- Refrigerate cookie doughs for at least (1) hour or overnight.
- Line a large baking sheet with parchment paper and preheat over 350F. Roll out first half of cranberry almond shortbread cookie dough into roughly an 8” x 4.5” rectangle. Use a sharp knife/bench scrapper to cut dough into 15 equal square pieces.
- Transfer cut cookie dough onto prepared baking sheet. Repeat process with second half of cookie dough.
- Place cut cookie dough pieces in the freezer for at least 15 minutes before baking at 350F for 10-12 minutes rotating the pan (s) halfway through bake time.
- Allow cranberry almond shortbread cookies to rest in baking pan for at least 5 minutes before transferring to a cooling rack to cool to room temperature.
Assembly (Optional)
- In a double boiler, melt chocolate chips and oil until smooth. Allow melted chocolate to cool to room temperature before transferring to a pastry bag.
- Make a small cut at the tip of pastry bag and drizzle melted chocolate over cooled cranberry almond shortbread cookies.
- Allow chocolate to set before serving cookies.
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