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