Cranberry shortbread cookies are a sweet and easy cookie recipe packed with dried cranberries, pecans, and then dipped in dark chocolate for a decadent treat.
1 cup unsalted butter softened ½ cup powdered sugar ½ teaspoon salt 1 teaspoon almond extract 2 cups all-purpose flour ½ cup dried cranberries ½ cup chopped pecans 1 cup dark chocolate
In a mixing bowl, combine butter and sugar until well mixed.
Add in the almond extract and then mix again.
Add in the flour, dried cranberries, and pecans, mix again until distributed.
Lay a piece of parchment paper and spread out your cookie dough into a log.
Tightly roll the dough up in the parchment paper and then wrap well in plastic wrap to help keep it from drying out and to maintain shape.
Chill for at least an hour, preferably overnight.
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray with nonstick cooking spray.
Remove the cookie dough from the fridge and then slice into ¼ inch thick slices.
Place the cookies about 2 inches apart on a baking sheet.
Bake for 12-15 minutes until the edges are lightly browned.
Let cool on a cooling rack over a baking sheet.
In a small bowl, melt your dark chocolate in the microwave in 30-second intervals, stirring until smooth.
Dip half of the cookies in the chocolate and return to the cooling rack until set.
Keep cookies stored in an airtight container for up to a week.