Cranberry almond shortbread baking

Cranberry Almond Shortbread

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.



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


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.

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