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Cranberry-Almond Shortbread Cookies

The tangy and chewy dried cranberries and the crunchy toasted almonds take these buttery-rich yet tender and crumbly shortbread cookies to another level.
Author Noopur


  • 225 g softened butter -1 cup
  • 75 g granulated white sugar - about 1/3 cup
  • 50 g honey - about 2½ tablespoons
  • 1 tsp vanilla extract
  • 250 g all-purpose flour - 2 cups
  • 1/2 tsp salt
  • 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.