Cranberry-Almond Shortbread

Cranberry-Almond Shortbread


1 cup butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon almond extract
1 cup cranberries, chopped


Preheat oven to 350F degrees. Grease 13x9x2-inch baking pan. Beat butter and sugar in large bowl until fluffy. Add flour and almond extract, then blend well.

Stir in chopped cranberries. Pat into prepared pan. Bake for 30 minutes or until golden brown. Cool for 10 minutes and cut into bars or triangles. Cool completely in pan on wire rack before serving.