Homemade Cranberry Shortbread (Printer-Friendly)
Buttery cranberry shortbread cookies with almond and oat flours, carrying a perfect balance of tart and sweet flavors.
# The Ingredients You'll Need:
→ Flours
01 -
1 cup almond flour
02 -
1 cup oat flour or gluten-free flour blend
→ Wet Ingredients
03 -
½ cup melted coconut oil
04 -
¼ cup maple syrup or agave syrup
05 -
1 teaspoon vanilla extract
06 -
½ teaspoon almond extract
→ Flavorings and Additions
07 -
¼ teaspoon salt
08 -
¼ cup dried cranberries, chopped
09 -
¼ cup slivered almonds (optional)
10 -
1 tablespoon lemon zest (optional)
# Step-by-Step Instructions:
01 -
In a large mixing bowl, stir together almond flour, oat flour, salt, maple syrup, melted coconut oil, vanilla extract, and almond extract until the dough begins to form. If too dry, add water or additional coconut oil gradually until cohesive.
02 -
Gently fold in chopped dried cranberries and slivered almonds, if using, ensuring even distribution throughout the dough.
03 -
Place the dough between two parchment sheets and roll out to approximately ¼ inch thickness; alternatively, press the dough evenly into a greased tart pan or cookie mold.
04 -
Using desired cookie cutters, cut shapes from the rolled dough.
05 -
Preheat oven to 350°F (175°C). Bake the cut cookies for 12 to 15 minutes until edges are lightly golden. Transfer to a wire rack to cool completely.
06 -
Enjoy cooled cookies with tea, store in an airtight container for up to one week, or freeze for extended preservation.
# Extra Tips:
01 -
Chill dough for 15-20 minutes if too soft before rolling to improve handling.
02 -
For added sweetness, drizzle with lemon or maple glaze after baking.