Cranberry Almond Shortbread Cookies
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 1 cup butter, softened
- 1 cup Sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 2 1/2 cups all purpose flour
- 6 ounces Dried Cranberries
- 1 cup slivered almonds
- 1/2 cup white chocolate
Ingredients
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Rate this recipe!
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Instructions
- Cream butter and sugar together.
- Add in the egg and extract and mix until well combined.
- Stir in flour, mixing until fully incorporated. If dough appears too dry, add a teaspoon of water at a time until it comes together.
- Fold in dried cranberries and slivered almonds.
- Divide dough in half and pl ace on top of a sheet of plastic wrap. Form the dough into a log about 6 inches long and 1.5 inches in diameter. Wrap each log with the plastic wrap and refrigerate dough rolls for 1-2 hours or until nice and firm.
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Remove plastic wrap from rolls and cut into ¼ inch slices.
- Place slices about 2 inches apart on cookie sheet. Bake for 8 minutes or until lightly browned.
- Melt white chocolate in a microwave safe bowl for 30 second intervals until melted. Drizzle melted white chocolate over cooled cookies and let harden (about 30 minutes).
Recipe Notes
These are quick and after chilling the dough; you just need to slice them and bake them. Since they're made with cranberries, they're healthy 🙂
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