Cranberry Almond Shortbread Cookies
These delightful cookies blend the rich, buttery taste of traditional shortbread with crunchy almonds and tart dried cranberries, drizzled with creamy white chocolate for an elegant touch.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better creaming.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1/2 cup chopped almonds Toasting them can enhance flavor.
- 1/2 cup dried cranberries Can substitute with dried cherries or blueberries.
For the White Chocolate Dip
- 1 cup white chocolate, chopped or chips Can substitute with dark chocolate for a different flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer for 2–3 minutes until light and fluffy.
- Add the vanilla extract to the butter-sugar mixture and mix well.
- Gradually mix in the all-purpose flour until the dough is smooth.
- Gently stir in the chopped almonds and dried cranberries until evenly distributed.
- Roll the dough into small balls, about a tablespoon each, and place them on a parchment-lined baking sheet, flattening each ball slightly.
Baking
- Bake in the preheated oven for about 10-12 minutes, until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Finishing Touch
- Melt the white chocolate and dip half of each cooled cookie into it, letting excess chocolate drip off.
- Place dipped cookies on parchment paper and allow the chocolate to set.
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Notes
Serve warm or at room temperature. They also make great gifts. Consider adding a sprinkle of crushed nuts or coconut on the chocolate before it sets for added flavor and visual appeal. Experiment with spices like cinnamon for more warmth during colder months.