The tangy and chewy dried cranberries and the crunchy toasted almonds take these buttery-rich yet tender and crumbly shortbread cookies to another level.
225gsoftened butter-1 cup
75ggranulated white sugar- about 1/3 cup
50ghoney- about 2½ tablespoons
250gall-purpose flour- 2 cups
about 1 cup of flavour additions- I've used 1/2 cup dried cranberries + 1/2 cup almonds - toasted and chopped into large pieces
Cream together butter and sugar. Add honey and vanilla extract and mix till well combined.
Sieve flour and salt into the wet ingredients and mix till well combined. Don't overmix else cookies will get tough.
Stir in the cranberries and almonds. (or any other fillings you're using)
Shape the dough into 2 logs, wrap in cling film/plastic wrap and chill in the refrigerator for 2 hours. This firms the dough so that they retain their shapes when baked. (check the baking hack at end of post**)
Preheat oven to 180 deg C. Line baking sheet with parchment paper.
Cut into rounds or other shapes using a lightly floured cookie cutter. Place them on the baking sheet. (If cutting the logs, make sure you have a sharp knife and you cut in one motion, do not use see-saw motion, the dough will crumble. If using cookie cutters, chill the shaped cookies for 15 minutes before baking)
Bake the cookies for 15-18 minutes. Edges will turn slightly brown and the centre will be soft to touch. Leave them on baking sheet for about 5 minutes before cooling on a wire rack. Once cooled completely, store in an air-tight container.
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