Vegan Chocolate-Dipped Almond Cranberry Shortbread Cookies

Preheat oven to 300 degrees and line a baking sheet with parchment paper.

For the cookies, into a medium bowl, sift together flour, sugar, and salt. Add butter, and mix together by hand until pea-sized crumbs forms. Add almond extract, almonds, and cranberries and mix to combine.

Using your hands, form the dough into a ball. Onto a floured surface, place dough, sprinkle with more flour, and roll out to ¼-inch-thick. Use circular cookie cutter (about three inches diameter) to cut out even circles, and place onto baking sheet. Roll excess dough together and repeat until no dough remains.

Bake cookies 35 to or until golden brown. Let sit on baking sheet for one minute and then transfer to a wire rack to let cool completely.

For the chocolate coating, line a baking sheet with parchment paper. Into a saucepan, add coconut oil and chocolate chips and melt together over low heat, stirring constantly, until smooth.

To assemble, dip half of each cookie into melted chocolate, place onto baking sheet, and sprinkle with almonds.