Description
Delicious cranberries blended with buttery shortbread, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- Zest of 1 orange or tangerine
- 1 heaping cup fresh cranberries, roughly chopped
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Rough chop the cranberries and set aside.
- Cream the butter, sugar, and zest together until well combined using a food processor.
- Add the flour and extract, and pulse about 10 times.
- Run the machine briefly until the dough comes together into a lump.
- Add the cranberries and pulse just until they are distributed, being careful not to overprocess.
- Turn the dough out onto a lightly floured board and bring together with your hands until it is no longer crumbly.
- Form the dough into a 10-12 inch log and wrap it in plastic wrap.
- Chill the dough for at least 3 hours, or overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Slice the dough into 1/3 inch slices and place them on the cookie sheet, two inches apart.
- Bake for 10-12 minutes, or slightly longer if you prefer crisp cookies.
- Let them cool for a couple of minutes on the baking sheet before transferring them to a cooling rack.
Notes
Ensure your butter is at room temperature for the best texture. To prevent spreading, chill the dough well before baking.
- Prep Time: 180 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cranberry Cookies, Shortbread, Holiday Treats, Desserts