Cranberry Almond Christmas Shortbread Bars
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides. This makes it much easier to lift the bars out once they have cooled.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. You can use a hand mixer or a stand mixer for this. Add the vanilla extract and almond extract, mixing until fully incorporated.
- Slowly add the flour and salt to the butter mixture. Mix on low speed until a crumbly dough begins to form. Be careful not to overmix at this stage; you want the dough to just come together.
- Using a spatula, gently fold in the dried cranberries and most of the sliced almonds. Reserve a few almonds to sprinkle on the top for a more decorative look.
- Transfer the dough into your prepared baking pan. Use your fingers or the back of a spoon to press the dough into an even layer. Sprinkle the remaining almonds and coarse sugar over the top. Bake for 30 to 35 minutes, or until the edges are just starting to turn a light golden brown.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, use the parchment paper handles to lift the shortbread out of the pan. Use a sharp knife to cut into 16 even squares.