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!
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
Continue reading Cranberry Almond ShortbreadAt this time of year I start baking Christmas cookies and I often make Almond Spritz Cookies. These cookies are bite sized and flavourful. They are perfect when you want a small sweet treat. Enjoy with hot cocoa or eggnog.
1 cup softened butter + 1 tbsp
¾ cup sugar
1 egg
½ tsp vanilla
1 tsp almond extract
¼ tsp salt
2 ¼ cups flour
When November rolls around I start baking cookies to put in the freezer for Christmas. Raspberry Almond Swirl Cookies freeze well and are delicious. They’re pretty on a Christmas platter or tasty just for tea time. For a different flavour cranberry jam or marmalade can be substituted for the raspberry.
Enjoy!
INGREDIENTS
1 cup soft butter
2 eggs beaten
1 2/3 cups granulated sugar
1 tsp orange extract
1/2 tsp lemon extract
3 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup raspberry jam
1/2 cup slivered almonds
Continue reading Raspberry Almond Swirl CookiesDried 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.
For another cranberry recipe try Citrus Cranberry Cookies.
