Cranberry Almond Shortbread Cookies
Crispy and buttery almond shortbread cookies with dried cranberries.
Ingredients
- 1 C Butter softened
- 3/4 C Powdered Sugar
- 1/2 tsp Almond Extract
- 2 C All Purpose Flour
- 1/3 C Dried Cranberries Chopped
- 2 C Semi Sweet Chocolate Chips
Instructions
- Preheat the oven to 325 F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the butter and sugar. Add in the almond, flour and dried cranberries until all combined. The dough will be crumbly, but will hold it's shape when squeezed together.
- Cover the bowl of dough with plastic wrap and place in the fridge for 15 minutes to chill.
- Roll out dough to desired thickness, (Mine were 1/3 in. thick), and then use desired cookie cutter to cut out shapes.
- Place on prepared baking sheet and bake for 12 - 14 minutes or until they are slightly brown.
- While cookies are baking, place chocolate chips in a microwave safe bowl, and heat up in 30 second increments, mixing after each until chocolate is smooth and shiny.
- Once cookies are completely cooled, dip each cookie halfway into chocolate and then sprinkle with some sea salt or sprinkles if desired.
Notes
If you don't want to cut your cookies into shapes, you can just roll them into tablespoon size balls and bake them.
You can also melt the chocolate using a double boiler, we just prefer the microwave because it's quicker!
I used a mini heart cookie cutter (1.5 in wide) and got about 24 cookies.