Shortbread Inspirations 2
Cranberry Almond Shortbread Cookies
Cranberries are great all year, but really steal the show during the holidays.
Preparation Time:
20 Minutes
Ingredients:
| 1/2 cup | GAY LEA Butter (Unsalted), softened | 125 ml |
| 1/2 cup | granulated sugar | 125 ml |
| 1 | egg yolk | 1 |
| 1 cup | all purpose flour | 250 ml |
| 2 tsp | grated lemon zest | 10 ml |
| 1/4 tsp | each baking powder and salt | 1 ml |
| 1/3 cup | chopped blanched almonds | 75 ml |
| 1/2 cup | dried cranberries | 125 ml |
Instructions:
Using electric mixer, beat together butter and sugar until well combined. Beat in yolk. In separate bowl, combine flour, lemon zest, baking powder and salt; using wooden spoon, gradually stir into butter mixture. Stir in almonds and cranberries.
Transfer mixture to lightly floured work surface. With lightly floured hands, shape dough into 2- 6" x 1-1/2" (15 cm x 4 cm) rectangles. Cover with plastic wrap and refrigerate until firm, 2 hrs up to 24 hrs.
Preheat oven to 325F (160C).
Slice each rectangle into ¼ " (5 mm) thick slices; place on parchment paper lined cookie sheets. Bake in centre of oven for 15 to 20 minutes or until light golden. Cool on pan on racks. (Cookies can be stored in airtight container for up to 5 days).
Makes 25 cookies
TIP: For a special presentation, dip half of each cookie into melted dark or white chocolate.
Transfer mixture to lightly floured work surface. With lightly floured hands, shape dough into 2- 6" x 1-1/2" (15 cm x 4 cm) rectangles. Cover with plastic wrap and refrigerate until firm, 2 hrs up to 24 hrs.
Preheat oven to 325F (160C).
Slice each rectangle into ¼ " (5 mm) thick slices; place on parchment paper lined cookie sheets. Bake in centre of oven for 15 to 20 minutes or until light golden. Cool on pan on racks. (Cookies can be stored in airtight container for up to 5 days).
Makes 25 cookies
TIP: For a special presentation, dip half of each cookie into melted dark or white chocolate.