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.