Introduction

Cranberry Almond Shortbread Cookies are a delightful treat combining rich buttery dough with tart cranberries and a hint of almond flavor. Finished with a smooth white chocolate coating, these cookies are perfect for festive occasions or an everyday indulgence.

A tall stack of seven round, thick cookies is shown on a white plate, each cookie having a light beige color with visible red berry pieces inside. The top cookie has one bite taken out of it, showing a soft, crumbly texture with bright red fruit bits inside. The entire stack and plate are dusted with a fine layer of powdered sugar that looks like snow. The background features blurry warm lights and, on one side, an out-of-focus small decorated tree with a snowy look. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, at room temperature
¾ cup (143g) granulated sugar
1 teaspoon (5ml) almond extract (or vanilla)
¼ teaspoon salt
2 cups (280g) all-purpose flour
1 cup (120g) sweetened dried cranberries, very finely chopped
6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)

Instructions

Step 1: In a stand mixer, combine the butter, sugar, almond extract, and salt. Beat until light, fluffy, and well combined, scraping down the bowl as needed.
Step 2: Slowly add the flour ½ cup at a time. Mix on low speed until the dough becomes crumbly. Add the chopped cranberries, then increase speed to medium-high and beat just until the dough starts to come off the sides of the bowl and sticks together in a ball.
Step 3: Turn the dough onto parchment paper. Divide into two equal halves and shape each into a log about 1 ½ inches thick and 6-7 inches long. Wrap tightly in plastic wrap and chill for at least 2 hours.
Step 4: Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice into cookies ¼” to 3/8” thick. Place cookies about 1 inch apart on the baking sheet.
Step 5: Bake for 9-11 minutes, or until edges just begin to brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Once cooled, melt half the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth. Be careful not to burn the chocolate.
Step 7: Dip each cookie into the melted chocolate, tapping off excess. Place on parchment paper or a silicone baking mat and let the chocolate set completely before serving or storing.

Tips & Variations

For a slightly different flavor, substitute almond extract with vanilla extract.
Use dark or milk chocolate instead of white chocolate for dipping if preferred.
Chop the cranberries finely to ensure even distribution and better texture in the dough.
Chilling the dough is essential for clean slices and proper cookie shape after baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When ready to enjoy, allow frozen cookies to thaw completely at room temperature. If dipped in chocolate, avoid storing in warm places as the coating may soften.

How to Serve

A tall stack of six round cookies with visible red berry pieces is centered on a white plate, all dusted with a fine layer of powdered sugar being sprinkled from above. The top cookie has a bite taken out, showing a dense, crumbly texture with bright red bits inside. The cookies are light golden with streaks of red berries beneath the powdered sugar. The white plate sits on a white marbled surface, surrounded by blurred holiday decorations like small frosted trees and soft lights in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain more moisture and could affect the texture of the dough. Dried cranberries are preferred for these cookies to maintain the proper consistency and sweetness.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a sturdy spoon. Cream the butter and sugar together until fluffy, then add other ingredients, but be patient and mix thoroughly.