Description
Delicious almond cranberry cookies that are perfect for the holidays or any special occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3-4 minutes.
- Add in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the sliced almonds and chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each portion into a log about 2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
- Once chilled, remove the logs from the refrigerator and slice them into 1/4-inch thick pieces. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a variation, you can add chocolate chips or substitute other nuts.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg