Cranberry Shortbread Cookies
Rich shortbread cookies with dried cranberries and orange zest make these Cranberry Shortbread Cookies a wonderful cookie for the holidays or a rainy day.
Servings 40 Cookies
Calories 75kcal
Ingredients
- 1 cup butter unsalted, softened
- ¾ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- ½ teaspoon salt
- ½ cup chopped dried cranberries
- Grated zest from 1 orange
Instructions
- In a medium-sized bowl cream together butter, powdered sugar and vanilla with a wooden spoon.
- Add flour and salt and stir until well combined.
- Mix in cranberries and orange zest.
- Dived dough into quarters. On a parchment paper, shape each portion into a log about 1 ½ inches in diameter and 4 inches long. Wrap logs tightly in parchment paper.
- Chill for 1 hour or up to 1 day. Dough can also be wrapped tightly in plastic and frozen up to 1 month.
- Preheat oven to 325ºF.
- With a sharp knife, slice dough into ¼-inch thick rounds. Rotate log as you cut to keep it from flattening.
- Place rounds onto a baking sheet lined with parchment paper or silicone baking mat 1 inch apart.
- Bake for 10 minutes, then rotate cookie sheet. Bake for an additional 10-15 minutes, or until edges are golden.
- Let cookies cool on baking sheet 5 minutes.
- Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
- Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
Notes
Serving Suggestions: You can use lemon zest. Also try with dried cherries, dried apricots or your favorite dried fruits. Be sure they are finely chopped or cookies will not hold it's shape and crack.
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 30mg | Sugar: 3g
