Cranberry Almond Shortbread Cookies


This Cranberry Almond Shortbread cookie recipe has been in my TRY ME folder for about a year. They look so elegant, right?

Since you are probably already in holiday mode right now–earlier than last year, it seems–this would be a good cookie to add you your Christmas Cookie Platter or next Cookie Exchange.  My batch is already in the freezer to be ready to use at a moment’s notice.

I thought this was a very easy recipe to make and I have never made shortbread anything before.  Enjoy!

Cranberry Almond Shortbread Cookies
Yields 56
A sweet shortbread cookie with the joy of cranberries & almond flavoring. Then there's white chocolate...
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  1. 1 cup butter, softened
  2. 3/4 cup sugar
  3. 1 teaspoon almond extract
  4. 1/4 teaspoon salt
  5. 2 cups all-purpose flour
  6. 1 cup finely chopped, sweetened cranberries
  7. 8 oz. white chocolate (with cocoa butter), cut up
  8. 2 teaspoons shortening
  1. In a stand mixer, beat butter on medium to high for 30 seconds. Add sugar, almond extract, and salt. Beat until combined, occasionally scraping sides of bowl. Gradually beat in flour. Stir in cranberries.
  2. Divide dough in half, shaping each half into a 7-inch log, 1 1/2-inch in diameter. Wrap each in waxed paper, twisting the ends of the paper to seal. Chill for at least 2 hours or up to 2 days.
  3. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper and set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on cookie sheets.
  4. Bake about 10 minutes or just until firm and lightly browned on bottoms. Cool on cookie sheets for 1 minute then transfer to wire racks to cool completely.
  5. In a heavy, medium saucepan combine the white chocolate and shortening and stir over low heat until melted.
  6. Dip each cookie in melted chocolate just halfway then place on wire rack over waxed paper and let stand until set.
Adapted from Better Homes & Gardens
Mormon Mavens

Christmas Cranberry Bread


Cold weather and Hallmark Christmas movies have me in the mood to make holiday dishes, so this Christmas Cranberry Bread recipe caught my eye. It’s from Magnolia Journal, of course.  Hope you aren’t tired of me sharing!

The combination of cranberries, lemon zest and walnuts had my mouth watering, and when you bite into this delicious quick bread you will be in holiday heaven.

I used freeze-dried sweetened cranberries that I already had in my pantry, so the bread was probably a little sweeter than using frozen or fresh, but it wasn’t overly sweet to me.

Christmas Cranberry Bread
A tasty holiday quick bread full of fruity, nutty goodness.
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  1. 3 1/2 cups all-purpose flour
  2. 2 cups sugar
  3. 2 tablespoons lemon zest
  4. 4 1/2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. Dash of nutmeg
  7. 4 eggs
  8. 1 cup vegetable oil
  9. 1/2 cup milk
  10. 1 tablespoon pure maple syrup
  11. 2 cups fresh or frozen cranberries, halved
  12. 1 cup chopped walnuts
  1. Preheat oven to 375 degrees F. Grease the bottom and 1/2 inch up the sides of 2 9×5-inch or 8×4-inch loaf pans.
  2. In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, cinnamon and nutmeg.
  3. In a medium bowl, lightly beat the eggs. Whisk in the oil, milk and maple syrup. Add to flour mixture and stir to combine (this is a stiff batter). Stir in cranberries and walnuts.
  4. Divide batter between the two prepared loaf pans and spread evenly.
  5. Bake about 60 minutes or until a cake tester placed in the center comes out clean. Let stand in pans on a wire rack for 10 minutes.
  6. Remove loaves from pans and cool completely on rack.
  7. Wrap loaves in plastic wrap or foil and store overnight before slicing, Really. It will crumble like crazy if you don’t.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens

Cranberry Relish

This recipe was originally posted on December 19, 2013 as a Christmas dish, but we also have it at Thanksgiving.  Thought we would share it this week in case you would like to include it in your Thanksgiving Feast.  I need to start my cooking plans now because, even though it’s November 1st, the feast will be upon us before you can sing Over the River and Through the Woods!  I am also posting this in memory of my good friend Phyllis Mecham who passed away two years ago this month.  This was her recipe.
Just in the St. Nick of time (and notice, by the way, how he is eyeballing the relish)! Be sure and add this to your Christmas menu.  My good friend Phyllis brought this dish to a church Christmas party one year and gave me the recipe so that I could add it to our holiday meal traditions.  It is a big hit with everyone and full of yummy goodness.
Cranberry Relish
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  1. 2 cups ground fresh cranberries (I just zap mine in the Ninja blender)
  2. 1 cup sugar
  3. 2 small pkgs. Cherry Jell-O
  4. 1 15-oz. can crushed pineapple, drained and juice reserved
  5. 1 apple, unpeeled (Red Delicious is good) sliced and chopped
  6. 2 oranges (regular oranges NOT navel.  Tried that.), peeled, sliced and chopped
  7. grated rind from one orange
  8. 1 cup chopped pecans
  1. Mix Jell-O with 2 cups boiling water, 1 cup sugar and reserved pineapple juice.  Let thicken in refrigerator. DO NOT LET IT SET COMPLETELY.
  2. Add other ingredients, already mixed together.
  3. Place in refrigerator until ready to serve.
  1. You can substitute cranberry Jell-O for the cherry.
Adapted from Phyllis Mecham, Mocksville, North Carolina
Adapted from Phyllis Mecham, Mocksville, North Carolina
Mormon Mavens