Shortbread cookies were never usually the cookies that came to mind when I was growing up. They always seemed to be a little on the dry side and I’m not usually a big fan of a crunchy cookie. Now if you ask my dad his opinion on a shortbread cookie, it would be the complete opposite of mine. He loves them! Anytime we made cookies with my mom growing up my dad always said “Hey make sure you make a few crispy ones for me.” Well actually he would use the phrase “burn a few for me,” but that doesn’t sound as nice as crispy, so I’m changing it! My sister and I always thought he was strange for not wanting an under baked cookie like the rest of us, but we always made at least a few crispy ones for him. I still do! If I’m making cookies and my parents are coming over I always try to bake a few for a few minutes too long for my dad. Baked until just before they burn.
So why am I posting a recipe for shortbread cookies you ask? Well, because these are not dry and they are not crunchy! These are soft shortbread cookies and I love them. Especially this version of them. I always use the same base dough anytime I make a soft shortbread cookie and then I just experiment with different flavor combinations. This one has to be one of my favorites. I’ll share some of my others with you later.
Have you ever made a shortbread cookie? Did you know that the only ingredients in a short bread cookie are butter, sugar and flour? Yeah, who knew?! Doesn’t sound like you can actually make a delicious cookie out of that does it. Well I assure you that you can!
I can’t get over how delicious these cranberry almond shortbread cookies are. With my base dough recipe the options really are endless with what you can make the cookies taste like. I’ll never make them plain. I’m always throwing different ingredients into the bowl. These are like a really good base muffin batter. Once you’ve got that down you mix in anything and create a million different muffin recipes. I love recipes like that!
The ingredients I used this time around for these wonderful cranberry almond shortbread cookies consisted of just almond extract (my secret weapon), cranberry juice and dried cranberries. That’s it! But it gets better! I drizzled the baked cookies with a brown sugar glaze and oh my gosh it took the cookies to the next level!
- 1-1/2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cup all-purpose flour
- 1/4 tsp. almond extract
- 2 tbsp. cranberry juice
- 1/3 cup dried cranberries
- 1 cup powdered sugar
- 2 tbsp. brown sugar
- 1/2 tsp. almond extract
- 2 tbsp. milk
- Preheat oven to 325 degrees F.
- In a bowl with an electric mixer, cream together the butter and sugar. Add in the almond extract and cranberry juice.
- Slowly add in the flour.
- Mix in the dried cranberries.
- Using a 1-1/2 tablespoon cookie scoop, drop the dough onto a lined baking sheet. Bake in the preheated oven for 18-22 minutes until the edges just begin to lightly brown.
- Let cookies stand on the baking sheet for two minutes before transferring to a cooling rack.
- Let cookies cool completely before drizzling with the glaze.
- To make the glaze mix the powdered sugar, brown sugar, almond extract and milk together until smooth. Drizzle cookies with the glaze and let the glaze harden before packaging the cookies in an airtight container.
- If your glaze is too thick add a little more milk. If it's too thin add a little more powdered sugar.