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.

INGREDIENTS

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

DIRECTIONS

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.

For another cranberry recipe try Citrus Cranberry Cookies.