Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 3/4 cup dried cranberries, roughly chopped
  • 1/2 cup sliced or slivered almonds, toasted
  • 1 egg white, lightly beaten (Optional for finishing)
  • 2 tablespoons coarse demerara sugar (Optional for sprinkling)

Instructions:

  1. Toast almonds in a dry pan over medium heat until fragrant (3-5 minutes). Set aside to cool completely. Roughly chop dried cranberries.
  2. In a large bowl, cream the softened butter and granulated sugar on medium speed until pale, light, and fluffy (about 3 minutes).
  3. Beat in the vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture on low speed until just incorporated. Do not overmix.
  5. Gently fold in the chopped cranberries and cooled, toasted almonds by hand using a spatula.
  6. Gather the dough, form it into a flat disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes.
  7. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/4-inch (6mm) thickness, or slice a chilled dough log into discs.
  8. Place cookies onto baking sheets lined with parchment paper, spaced about 1 inch apart. Lightly brush the tops with beaten egg white and sprinkle with demerara sugar, if using.
  9. Bake for 15–18 minutes, or until the edges are just starting to turn a pale, light golden brown.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.