Description
Delightful cookies that combine buttery shortbread with tart cranberries, perfect for any occasion.
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 fresh cranberries and set them aside.
- In a food processor, cream the unsalted butter, granulated sugar, and citrus zest together until well combined and fluffy.
- Add the all-purpose flour and pure vanilla extract to the mixture, and pulse about ten times, just until the dough starts to come together.
- Gently incorporate the chopped cranberries by pulsing until they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured board, and bring it together with your hands into a cohesive mass.
- Form the dough into a log roughly 10 to 12 inches long. Wrap the log in plastic wrap and chill for at least 3 hours or overnight for best results.
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Slice the chilled dough into 1/3-inch thick rounds and place them on the lined cookie sheet.
- Bake for 10 to 12 minutes, allowing cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
Chill the dough to prevent spreading and ensure the best texture. Experiment with different citrus zest for varied flavor.
- Prep Time: 180 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg