Cranberry Almond Shortbread Cookies

Instructions

1. 1
   In a large bowl, cream together the butter and powdered sugar with a mixer until light and fluffy, about 2-3 minutes.
2. 2
   Mix in the almond extract.
3. 3
   Add flour and salt, mixing on low speed just until combined. The dough may appear crumbly at first but will come together.
4. 4
   Fold in chopped cranberries and sliced almonds until evenly distributed.
5. 5
   Divide dough in half and roll each portion into a 1.5-inch diameter log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
6. 6
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. 7
   Slice dough into 1/4-inch rounds and place on prepared sheets about 1 inch apart.
8. 8
   Bake 16-18 minutes or until edges are just golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
9. 9
   Dust cooled cookies with powdered sugar, if desired, and serve.