Soft, buttery almond shortbread cookies loaded with sweet cranberries and dipped in white chocolate.
Thank for joining me for my cookie week extravaganza! This time of year, I spend hours and hours baking cookies for holiday gifts. I like sending them to clients and giving baskets to my friends and coworkers, but this year I have a lot more people to gift them to than usual. I love giving homemade gifts because one great reason for baking is to make others happy.
This year my cookie baskets are pretty diverse. I always include my Perfect Snickerdoodles and some homemade sugar cookies. There are a few new cookies making an appearance this year, including these Cranberry Almond Shortbread Cookies.
Can you believe I’ve never made shortbread cookies before? Me either! I was combing through the cookie recipes on BHG.com, saw these pistachio vanilla bean cookies and thought they sounded amazing, but I didn’t have any pistachios in my cupboards. So I searched through all the baggies in my pantry and picked out some sweetened cranberries and almond extract.
Since these cookies are sliced, it’s important to slice the cranberries nice and small. I used a knife, but you might consider throwing them in a food processor and coating them with a little sugar. It’s a tip I saw for making cranberry orange shortbread cookies.
I followed the recipe for the pistachio vanilla bean cookies, but substituted the ½ teaspoon of vanilla extract for 1 teaspoon almond extract. While I happen to have a vanilla bean in the cupboard, I don’t think it made a huge difference in the taste of the cookies since these are almond flavored. So next time, I would just omit the vanilla bean for this recipe. I am sure it was amazing in the pistachio recipe. Other than that, I followed the recipe exactly.
I thought I made a mistake because the dough was very crumbly at first, almost like pie crust when you cut in the butter, but then I did some research and found that it was very common for shortbread to be that way. So I did what was suggested and used my hands to sort of knead the dough together. Then I divided it in half and rolled the logs out. These cookies do need to have the dough refrigerated for about 2 hours so plan accordingly
This recipe will be one that I come back to time and time again, whether it’s a holiday or not!