So, Here’s Why I Keep Coming Back to These Cookies
You know those days when there’s just enough time for a little baking, but not an all-day kitchen marathon? That’s when I whip up these cranberry almond shortbread cookies. The first time I made them, I accidentally doubled the cranberries (math is hard, right?), and—surprise!—they were even better. Now the double-berry version is basically a family tradition. Plus, there’s this smell when they’re in the oven…it’s pure bliss. Oh, and once, my nephew called them “those fancy bread cookies” which still cracks me up.
Why You’ll Love This Recipe (Or at least, why I do)
I make this when I want something a tad more special than chocolate chip but still easy-peasy. My family goes bonkers for these because of the sweet-tart cranberry bits (I don’t actually chop them as finely as some recipes say—if you get a big bite, lucky you!). And honestly, they’re a holiday baking staple, but also, well, a Tuesday thing. If making perfect dough gives you nightmares, don’t fret; this one’s quite forgiving… unless you forget the butter, which I did once (let’s not go there).
Stuff You’ll Need: My Kinda Flexible Ingredients List
- 1 cup (225g) unsalted butter, room temp (though I’ve used salted before, just skip a pinch later)
- 1/2 cup powdered sugar (my grandmother swore by the “10X” variety but, honestly, whatever you have is grand)
- 1 teaspoon vanilla extract (sometimes I sneak a splash more…)
- 2 cups all-purpose flour (if you’re out, believe it or not, a cup of almond flour swapped in is lovely—makes things a lil crumbly, though)
- 1/4 teaspoon salt (unless you did the salted-butter trick above)
- 2/3 cup dried cranberries, roughly chopped (Trader Joe’s, Ocean Spray…no one’s judging. In a real pinch, dried cherries work, though they do hog the spotlight)
- 1/2 cup slivered almonds (occasionally I toast them; occasionally I forget and it’s fine)
- Optional: Zest of an orange (it’s my secret weapon for winter bakes—if you like citrusy things, toss it in!)
How I Actually Bake These (Not always by the book!)
- First off, get the butter out early so it’s soft. If you forget—I do, all the time—30 seconds in the microwave on half power usually works, but watch that it doesn’t melt all over.
- Cream together the butter and powdered sugar. Sometimes I use my old hand mixer, but a big old spoon gets the job done (consider it an arm workout). Mix until it’s kinda fluffy.
- Add vanilla, toss in a little extra if you’re feeling wild. Mix it up.
- Dump in the flour and salt. Gently mix until just combined. Don’t panic if it looks crumbly, it’ll come together.
- Stir in cranberries, almonds, and orange zest if you’re on Team Zest. This is where I always sneak a taste—no eggs to worry about!
- Shape dough into a log (about 2 inches thick), wrap in clingfilm. If it looks more like a…lumpy worm than a log, you’re on the right track!
- Chill for at least 30 minutes (I once skipped this—bad plan, my cookies turned out like pancakes).
- Preheat oven to 325°F / 165°C. Slice cookies about 1/4-inch thick, place on lined tray. Give ’em space, they do spread just a smidge.
- Bake 14-18 minutes or till the edges are lightly brown. Don’t wander too far; they go from pale to golden in a blink.
- Cool on the pan for a bit—they’re soft right out of the oven, but firm up pretty quick. Then try not to eat three in a row. Actually, go ahead.
What I’ve Learned the Hard Way (a.k.a. My Notes)
- Once I mixed the cranberries in with the flour first, thinking it’d coat them? Made no difference—skip it.
- If you use a warm baking tray from your last batch, the dough will absolutely melt too fast. Ask me how I know.
- I like these better on day two, but that could just be because the guilt’s faded a bit by then.
- If your log is wonky, don’t stress. Obscure shapes taste better anyway!
Things I’ve Tried That (Mostly) Worked: Variations
- A big handful of white chocolate chips—delightful, but a bit sweet for my taste. My niece loved them though, so maybe that’s a clue.
- Swapped half the cranberries for chopped dried apricots: solid move.
- Once I tried pistachios instead of almonds. Beautiful green color but, eh, the flavor kind of got lost. Wouldn’t bother again unless you really love pistachios.
Kit I Actually Use (And MacGyver Tips If You Don’t Have It)
- A good baking sheet—though, in a pinch, I’ve baked these right on the back of a casserole dish lined with parchment. Bit unorthodox but hey, it worked!
- Mixing bowl(s) and a sturdy spoon or hand mixer. Elbow grease helps, but a food processor turns this into “cookie dust” so skip that route.
- Sharp knife for slicing the dough log. If yours isn’t sharp, I sometimes roll the log and just pinch bits off.
How (and if) They Last: Storage Tips from My Kitchen
Officially, stash them in an airtight tin for 4-5 days—but honestly, they rarely make it past the first 24 hours at my place. If you want to freeze ’em, they’re perfectly fine for a month or two. I do wrap them in parchment, then toss in an old takeaway container (classy, right?).
Serving: How We Actually Eat Them Here
Perfect with a fresh mug of tea, or—if it’s the holidays—a glass of cold milk as you sneak another before bed. Sometimes I serve them crumbled over vanilla ice cream (that might sound daft, but don’t knock it till you’ve tried it). And honestly, they’re fab for gifting; just pop them in a little tin and voila—instant hero status.
What I’d Tell Myself (Or You) If I Could Go Back: Pro Tips
- Don’t rush the chilling. I once tried to shortcut this and ended up with sad puddles instead of cookies. Patience really is a virtue here.
- Check the oven at the early end of baking time—every oven’s a bit different. Mine runs hot in the back, so I rotate the tray halfway.
- If you’re doubling the recipe, work in batches—the dough gets unwieldy otherwise (learned that the sticky way).
FAQ: Answering Questions (and One or Two That Still Baffle Me)
- “Can I use fresh cranberries?” You could, but they’re quite tart and wet; I find dried is best. Though I did see Sally’s Baking Addiction try something similar—check her take if you fancy living dangerously!
- “Gluten free possible?” Probably, with a good 1:1 flour swap like Bob’s Red Mill. On second thought, almond flour solo is a bit too crumbly for me, but it’s worth a try.
- “Do the nuts have to be almonds?” Not a chance. Swap in pecans or hazelnuts—or skip ’em if you’re nut-averse (more dough for the rest of us, frankly). Pistachios…eh, up to you.
- “Why are mine spreading too much?” Butter too warm, or not chilled long enough. Or…maybe your oven’s just out to get you, like mine sometimes is.
- “How thick do I slice ’em?” About 1/4 inch, but I’ve gone a bit thicker (and they just baked a touch longer—no disasters yet).
Anyway, if you’re in need of baking further down the rabbit hole, Smitten Kitchen always inspires me with cookie ideas. Now, I probably ought to clean flour off the dog…or at least get the kettle on.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1/2 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (90g) dried cranberries, chopped
- 1/2 cup (60g) sliced almonds, toasted
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
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1Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the almond extract.
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3Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
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4Fold in the chopped dried cranberries and toasted almonds until evenly distributed.
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5Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets and flatten slightly. Sprinkle with coarse sugar if desired.
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6Bake for 13-15 minutes, or until the edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110 caloriescal
Protein:
1gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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