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Photo for - Cranberry Almond Shortbread Cookies

Cranberry Almond Shortbread Cookies

Tart, sweet, and colourful, cranberries steal the show - especially during the holidays.

  • Yields: Makes 25 cookies
  • Preparation: 160 minutes

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) granulated sugar
  • 1 egg yolk
  • 1 cup (250mL) all purpose flour
  • 2 tsp (10mL) lemon zest, grated
  • 1/4 tsp (1mL) baking soda
  • 1/4 tsp (1mL) salt
  • 1/3 cup (75mL) blanched almonds, chopped
  • 1/2 cup (125mL) dried cranberries

Instructions

  1. 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.
  2. Transfer mixture to lightly floured work surface. With lightly floured hands, shape dough into two 6x1-1/2" rectangles. Cover with plastic wrap and refrigerate until firm, two hours up to 24 hours.
  3. Heat oven to 325 F.
  4. Slice each rectangle into 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.
Photo of - Cranberry Almond Shortbread Cookies

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, softened
  • 1/2 cup (125mL) granulated sugar
  • 1 egg yolk
  • 1 cup (250mL) all purpose flour
  • 2 tsp (10mL) lemon zest, grated
  • 1/4 tsp (1mL) baking soda
  • 1/4 tsp (1mL) salt
  • 1/3 cup (75mL) blanched almonds, chopped
  • 1/2 cup (125mL) dried cranberries