Growing up, there was nothing quite like the aroma of freshly baked Cranberry Almond Glazed Shortbread wafting through my grandma’s kitchen. It was a scent that immediately conjured up memories of cozy winter afternoons spent gathered around her table, sipping hot tea and swapping stories. Grandma’s Cranberry Almond Glazed Shortbread was legendary in our family – the perfect balance of buttery, crumbly shortbread, tart cranberries, and toasted almonds. Whenever I’d visit, I’d beg her to whip up a batch, and she never disappointed. The first bite would transport me back to my childhood, a moment of pure comfort and joy.
Why This Cranberry Almond Glazed Shortbread Recipe Will Become Your Go-To
The Secret Behind Perfect Cranberry Almond Glazed Shortbread
Cranberry Almond Glazed Shortbread is a true showstopper, and this recipe has a few secrets that make it stand out from the crowd. First, the shortbread itself is made with a generous amount of high-quality butter, giving it an incredibly rich and tender crumb. The addition of toasted almonds adds a delightful crunch and nutty flavor that perfectly complements the tart cranberries. But the real magic happens in the glaze – a simple mixture of powdered sugar, fresh orange juice, and a hint of vanilla that creates a shiny, flavorful coating that dries to a beautiful, crackly finish. Trust me, one bite of these Cranberry Almond Glazed Shortbread cookies, and you’ll be hooked.
Essential Ingredients You’ll Need
- Unsalted butter: The foundation of the shortbread, providing richness and a tender texture.
- Granulated sugar: Sweetens the shortbread and helps achieve that classic crumbly texture.
- All-purpose flour: The building block of the shortbread dough.
- Kosher salt: A small amount enhances the flavor and balances the sweetness.
- Dried cranberries: Tart pops of flavor that complement the buttery shortbread.
- Sliced almonds: Toasted to bring out their natural oils and nutty essence.
- Powdered sugar: Creates a smooth, shiny glaze that coats the shortbread perfectly.
- Fresh orange juice: Adds a bright, citrusy note to the glaze.
- Vanilla extract: Enhances the overall flavor profile.
Step-by-Step Cranberry Almond Glazed Shortbread Instructions
Preparing Your Cranberry Almond Glazed Shortbread
These Cranberry Almond Glazed Shortbread cookies are a breeze to make, with just a few simple steps. The total preparation and baking time is about an hour, and all you’ll need are a mixing bowl, a hand mixer or stand mixer, a baking sheet, and a cooling rack.
1- Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2- In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3- Gradually add the all-purpose flour and kosher salt, mixing until a cohesive dough forms. Fold in the dried cranberries and toasted sliced almonds.
4- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Use a fork to gently flatten each cookie and create a criss-cross pattern on the top.
5- Bake the Cranberry Almond Glazed Shortbread cookies for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
6- While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, fresh orange juice, and vanilla extract. Drizzle or spoon the glaze over the cooled shortbread, allowing it to drip down the sides for a beautiful, shiny finish.
Pro Tips for Success
To ensure your Cranberry Almond Glazed Shortbread turns out perfectly every time, here are a few pro tips:
- Be sure to toast the sliced almonds before adding them to the dough – this brings out their natural oils and enhances the nutty flavor.
- Don’t overwork the dough, as this can lead to a tough, dense texture. Gently mix until just combined.
- Use room temperature butter for the best creaming results, which will create a light and tender shortbread.
- Pay close attention to the baking time, as shortbread can go from perfectly golden to overbaked quickly.
- Let the cookies cool completely before glazing, as the glaze will set up best on a fully cooled surface.
Serving and Storing Your Cranberry Almond Glazed Shortbread
Perfect Pairings for Cranberry Almond Glazed Shortbread
These Cranberry Almond Glazed Shortbread cookies are the perfect accompaniment to a warm cup of tea or coffee, making them a delightful treat for an afternoon snack or holiday gathering. They also pair beautifully with a glass of mulled wine or a rich hot chocolate. For a festive touch, serve them alongside a platter of assorted holiday cookies or alongside a cheese and fruit board.
Storage and Make-Ahead Tips
Cranberry Almond Glazed Shortbread cookies can be stored in an airtight container at room temperature for up to 1 week. If you’d like to make them ahead of time, you can prepare the dough and freeze it for up to 3 months. Thaw the dough in the refrigerator overnight before shaping and baking. The baked and glazed cookies can also be frozen for up to 2 months, making them a convenient and delicious option for last-minute guests or holiday parties.
Variations and Dietary Adaptations for Cranberry Almond Glazed Shortbread
Creative Cranberry Almond Glazed Shortbread Variations
While the classic Cranberry Almond Glazed Shortbread is a true delight, there are endless ways to put your own spin on this recipe. Try swapping the cranberries for dried cherries or chopped candied ginger for a flavor twist. You could also experiment with different types of nuts, such as pecans or walnuts, or even add a sprinkle of citrus zest to the glaze. For a festive touch, roll the dough balls in sanding sugar or coat the finished cookies in a dusting of powdered sugar.
Making Cranberry Almond Glazed Shortbread Diet-Friendly
To make this recipe gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. For a vegan version, use plant-based butter or coconut oil in place of the regular butter, and substitute the powdered sugar in the glaze with a powdered sugar alternative, such as coconut sugar or maple sugar. If you’re following a low-carb diet, you can experiment with using a sugar-free sweetener in the dough and glaze.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: While fresh cranberries can work in this recipe, they have a much higher moisture content than dried, which can affect the texture of the shortbread. If you’d like to use fresh cranberries, we recommend tossing them in a bit of flour before adding them to the dough to help absorb some of the excess moisture.
Q: How long do the Cranberry Almond Glazed Shortbread cookies need to bake?
A: The cookies should bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them, as shortbread can go from perfectly baked to overbaked quickly.
Q: Can I make the dough in advance?
A: Absolutely! The Cranberry Almond Glazed Shortbread dough can be made up to 3 days in advance and stored in the refrigerator. When ready to bake, simply shape the dough into balls and proceed with the recipe as directed.
Q: How do I store the baked and glazed cookies?
A: The baked and glazed Cranberry Almond Glazed Shortbread cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, the unglazed cookies can be frozen for up to 2 months, and the glaze can be added after thawing.
Q: My cookies didn’t spread as much as I’d like. What can I do?
A: If your Cranberry Almond Glazed Shortbread cookies didn’t spread as much as you’d like, try gently pressing down on the dough balls with a fork before baking. You can also try increasing the baking temperature by 25°F (13°C) to encourage more spreading.
Cranberry Almond Glazed Shortbread
- Total Time: 30
- Yield: 24 cookies
Description
Buttery, tender shortbread cookies with a sweet-tart cranberry glaze and crunchy almond topping. A delightful holiday treat that’s sure to impress.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup fresh or frozen cranberries, chopped
– 1/2 cup sliced almonds
– 2 tablespoons powdered sugar
Instructions
1. 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. 2. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. 3. Add the flour and salt, and mix until a dough forms. Fold in the chopped cranberries.
4. 4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. 5. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. 6. In a small bowl, mix the powdered sugar and 1-2 tablespoons of water to create a thin glaze. Drizzle the glaze over the cooled cookies and sprinkle with the sliced almonds.
7. 7. Let the glaze set, then serve and enjoy!
Notes
– For a more intense cranberry flavor, use dried cranberries instead of fresh.
– Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Cranberry Almond Glazed Shortbread is a classic holiday treat that’s sure to become a new family favorite. With its buttery, crumbly texture, tart cranberries, and toasted almonds, this recipe is a true delight for the senses. Whether you’re baking them for a festive gathering or simply enjoying them with a warm cup of tea, these cookies are sure to bring a smile to your face and a touch of cozy nostalgia to your day. So what are you waiting for? Preheat your oven and get ready to create your own batch of Cranberry Almond Glazed Shortbread perfection! Don’t forget to share your creations and let me know how they turned out.
