Dried cranberries add a fruity flavour to this shortbread recipe. The combination of the fruit and the crunch of the almonds blend well together and make an unforgettable cookie.
1 tsp vanilla
1/2 cup butter
1/2 cup icing sugar
1 1/4 cups flour
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup chopped almonds
Cream butter, icing sugar and vanilla together.
In a separate bowl mix flour, salt, cranberries and almonds.
Fold dry ingredients into wet until mixed well. DO NOT OVER MIX.4
Spread cookie dough on parchment and roll into logs. I usually make two. Chill for at least 1 hour.
Bake at 325 degrees Fahrenheit for 30 minutes or until slightly brown.