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The cool weather is settling in slowly but surely in Minnesota. So far, we had a long fall, but as we are approaching the holidays, the snow and the wind chill are taking over the Twin Cities. It feels good to bake when it snows and cookies are always perfect with some hot tea or my favorite Turkish coffee. These shortbread cookies are reminding us of the holidays, with their orange hint from the orange zest and also their chewy and crunchy textures from cranberries and almonds. The balance between the almond flavor and the rest of these beautiful ingredients, make these cookies the perfect treat for Christmas.
Easy to make and beautiful. Happy Holidays!
Almond-Cranberry Shortbread Cookies
Author: The Bossy Kitchen
Recipe type: Dessert
Cuisine: American
Ingredients
- 1 cup powder sugar
- 1 cup unsalted butter room temperature
- ½ tsp salt
- ¾ tsp almond extract
- 2 cups all purpose flour
- 1 Tbsp orange zest
- ⅓ cup dried cranberries, chopped or tart cherries
- ⅔ cup sliced almonds toasted
Instructions
- Preheat the oven to 325F.
- Using a standing mixer, mix the butter, powder sugar, almond extract and salt until smooth, around 3 minutes.
- Turn mixer on low speed and gradually add flour and orange zest.
- A dough will form.
- Stir in the cranberries and almonds with a spatula.
- Form dough in to a ball, then form a log shape, about 2 inches diameter.
- Wrap dough in plastic and refrigerate for at least an hour.
- Remove the dough from the refrigerator and slice into ¼-inch thick slices.
- Place cookies on a parchment paper lined cookie sheet, about 1 inch apart.
- Bake for aprox. 20 minutes, just until the edges start to turn golden.
- Let cool for 5 minutes on the cookie sheet before removing them and place them on a cooling rack.
- Tip: The dough can be kept frozen for up to 3 months.
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