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 24Cookies
Ingredients
1CupButter
1/2Cupwhite sugar
2tsp.Almond extract
2 1/2Cupsall-purpose flour
3Tbsp.Water
1Tbsp.white sugar
1/2CupFresh 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.