A nice tea cookie really hits the spot sometimes. In these colder winter months, curling up with a nice shortbread cookie and a cup of earl grey (and a book), is pretty perfect. These fresh cranberry almond shortbread cookies are the best for that sort of ambience.
In case you haven’t noticed by now, I LOVE fresh cranberries. I love coming up with new ways to enjoy them, and mixing them in with some almond flavor is amazing. I prefer fresh cranberries because they pack a more powerful tart punch, which works so well with the sweeter shortbread. The only thing about fresh cranberries is that they can be pretty juicy. BUT, I actually loved the marbled look of these cookies! A little extra splash of color. Happy baking!
Fresh Cranberry Almond Shortbread
These Fresh Cranberry Almond Shortbread Cookies are light and perfect with a cup of tea. Tart flavors balanced with the perfect amount of sweetness.
Servings 24 Cookies
Ingredients
- 1 Cup Butter
- 1/2 Cup white sugar
- 2 tsp. Almond extract
- 2 1/2 Cups all-purpose flour
- 3 Tbsp. Water
- 1 Tbsp. white sugar
- 1/2 Cup Fresh cranberries
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and the sugar until fluffy. Add in the almond extract. Slowly, add in the flour.
- The dough will be a little crumbly, so add in water 1 Tbsp. at a time until the dough comes together.
- In a small bowl, sprinkle cranberries with 1 Tbsp. of sugar. Then add to the dough. Cover dough and refrigerate for at least two hours.
- Then roll out the dough between parchment and or plastic wrap (cranberries can stain!). Using a cookie cutter, cut out cookies that are about 1/4 inch thick.
- Place on baking sheet and bake at 325 degrees F for 15 minutes until the edges just begin to brown. Remove and let cool.
