Description
Delightful cranberry shortbread cookies with a blend of tart cranberries and sweet buttery dough, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- Zest of one orange
- 1 heaping cup fresh cranberries, chopped
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Chop the fresh cranberries roughly and set aside.
- Cream together the butter, sugar, and orange zest in a food processor until light and fluffy.
- Add the flour and vanilla extract, pulse until the dough starts to come together.
- Fold in the chopped cranberries, being careful not to over-process.
- Turn the dough out onto a floured surface and shape it into a log.
- Wrap tightly in plastic wrap and chill in the refrigerator for at least three hours.
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Slice the chilled dough into 1/3 inch pieces and place them on the cookie sheet.
- Bake for 10 to 12 minutes until edges are light golden brown.
- Cool on baking sheets for a few minutes before transferring to a cooling rack.
Notes
Ensure butter is genuinely at room temperature for the best texture. Don’t skip the chilling time for better shape and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg