Blackberry Almond Shortbread Cookies
Rich, buttery shortbread cookies filled with dried blackberries and crunchy almonds, perfect for any occasion.
Servings: 16 cookies
Calories: 150kcal
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the overall salt content.
- 2/3 cup powdered sugar Gives the cookies a tender crumb and a slight sweetness.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped almonds Feel free to substitute with other nuts.
- 1/2 cup dried blackberries Dried blueberries or cranberries work well too.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it or lining it with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together using a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla extract to the butter mixture and mix until thoroughly combined.
- Gradually incorporate the flour and salt, mixing on low speed until a cohesive dough forms.
- Gently fold in the chopped almonds and dried blackberries with a rubber spatula.
- Transfer the dough into the prepared baking pan and press it down firmly, smoothing the top with the spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges turn a light golden brown.
- Remove the pan from the oven and allow it to cool for about 10 minutes before slicing the cookies into squares.
Notes
Make sure your butter is at room temperature and avoid overmixing once you add the flour. Store cookies in an airtight container.