CRANBERRY BUTTER COOKIES

Delicious, soft and chewy cranberry butter cookies with almonds are my family favorite. Make them for your coffee or tea time, friends and families, and anytime treats for the whole year. They will not stay longer in your container, one bite and will make you eat more and more.

Cranberry bread, cookies and cake are always favorite for everyone, you can combine with almonds, cream cheese etc and taste always great. I really love everything with cranberry, especially if I make for my holiday treats, hmmm can’t wait for Christmas.

WHAT YOU NEED FOR MAKING CRANBERRY BUTTER COOKIES

Flour : Use all purpose flour for this cookies

Butter : Can use salted butter or unsalted butter, if you use unsalted butter, add 1/2 tsp of salt

Sugar : I suggest you to use caster sugar like I use for this cookies.

Cranberry : I use dried cranberry, you can use fresh cranberry or frozen cranberry also

Vanilla extract : It enhances the flavor of other ingredients.

Almond slices : This is can be optional for you, if you don’t want to add almond slices, it’s ok, will not change the taste.

Egg : to binder and hold ingredients together and give a rich flavor.

Almond flour : the combination with all purpose flour in baking, it makes baked goods so soft and moist

Baking powder : It helps them puff up in the oven.

HOW TO MAKE CRANBERRY BUTTER COOKIES :

In a medium bowl, mix together butter and sugar and beat until light and fluffy.

Add in the egg and beat until well combined.

Add in vanilla extract and beat again.

Sift the flour and baking powder into the butter mixture (if you use salt, sift also together with the flour and baking powder), and beat until well combined.

Add in dried cranberries, almond slices and almond flour into the butter mixture and mix with spatula until incorporated.

Line with baking paper on your baking sheet and use a spoon to transfer the dough on your baking sheet. Make a small round for every dough.

Preheat oven 160 degrees C or 320 degrees F and bake for 20 minutes.

Remove them from the oven, and let them cool on the baking sheet for 20 minutes before transferring them to wire racks to cool completely.

CRANBERRY BUTTER COOKIES

Pin Recipe
El Amor Kitchen
Delicious, soft and chewy cranberry butter cookies with almonds are my family favorite. Make them for your coffee or tea time, friends and families, and anytime treats for the whole year. They will not stay longer in your container, one bite and will make you eat more and more
Prep Time 10 mins
Cook Time 20 mins
Total Time 28 mins
Course Dessert, Snack
Cuisine American
Servings 35 pieces

Ingredients
  

  • 150 grams (2/3 cup) Butter I use salted butter
  • 120 grams (1/2 cup + 1 tbsp) Caster sugar
  • 1 Egg room temperature
  • 1/2 tsp Vanilla extract
  • 220 grams (1 3/4 cups) All purpose flour
  • 1/2 tsp Baking powder
  • 150 grams (1 cup) Dried cranberry cut into small pieces
  • 50 gram (1/3 cup) Almond flour
  • 100 gram (1 cup) Almond slices cut into small pieces

Instructions
 

  • Preheat oven 160 degrees C or 320 degrees F, and line with baking paper on your baking sheet.
  • In a medium bowl, mix together butter and sugar and beat until light and fluffy.
  • Add in the egg and beat until well combined.
  • Add in vanilla extract and beat again.
  • Sift the flour and baking powder into the butter mixture (if you use salt, sift also together with the flour and baking powder), and beat until well combined.
  • Add in dried cranberries, almond slices and almond flour into the butter mixture and mix with spatula until incorporated.
  • Use a spoon to transfer the dough on your baking sheet. Make a small round for every dough and bake for 20 minutes.
  • Remove them from the oven, and let them cool on the baking sheet for 20 minutes before transferring them to wire racks to cool completely.
  • Store them in the airtight container.

Video

Keyword butter cookies, christmas cookies, cookies recipe, cranberry butter cookies, cranberry cookies, cranberry cookies with almond, holiday cookies, holiday treats

 

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