Cranberry almond shortbread are tangy crunchy and sweet. They’re festive and perfect on any holiday tray. Try with hot chocolate or your favourite cup of tea.

Enjoy!

INGREDIENTS

1 1/2 cups flour

1/2 tsp salt

1cup soft butter

1 cup icing sugar

1 cup dried cranberries

1 cup sliced almonds

2 tsp vanilla

DIRECTIONS

Cream butter, vanilla  and icing sugar together until the butter is well incorporated.

Mix dry ingredients in a large bowl. Add wet ingredients and blend together until the butter is well incorporated. Be careful not to over mix as the cookies will become tough.

Fold batter into a parchment log.. Refrigerate for at least 2 hours to allow the butter to firm.

Cut slices from log and place on an un-greased cookie sheet.

Bake in a 325 degree Fahrenheit oven for 30 minutes.

For another kind of shortbread try Mae’s Shortbread.