How to Make Cranberry Almond Shortbread Cookies

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Beat together 1 cup of softened unsalted butter and ½ cup of granulated sugar in a large mixing bowl until light and fluffy.
• Mix in 1 teaspoon of almond extract and a pinch of salt.
• Add 2 cups of all-purpose flour gradually, mixing until just combined.
• Fold in 1 cup of dried cranberries and ½ cup of slivered almonds gently.
• Form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
• Press each ball to flatten it slightly with the back of a fork or your palm.
• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
• Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.