Cranberry Almond Shortbread Cookies

Shortbread

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

  • Total Preparation Time: 160 minutes

Makes: 25 cookies

Rating: 4.5 Stars

Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLGranulated Sugar
1 1 Egg Yolk
1 cup250 mLAll Purpose Flour
2 tsp10 mLLemon Zest, grated
1/4 tsp1 mLBaking soda
1/4 tsp1 mLSalt
1/3 cup75 mLblanched almonds, chopped
1/2 cup125 mLDried Cranberries
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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.
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Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLGranulated Sugar
1 1 Egg Yolk
1 cup250 mLAll Purpose Flour
2 tsp10 mLLemon Zest, grated
1/4 tsp1 mLBaking soda
1/4 tsp1 mLSalt
1/3 cup75 mLblanched almonds, chopped
1/2 cup125 mLDried Cranberries
Add to Shopping List

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