Description
Delightful buttery and crumbly cranberry shortbread cookies, perfect for any occasion.
Ingredients
- 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 them aside.
- In a food processor, cream the butter, sugar, and zest together until well combined.
- Add the flour and vanilla extract, and pulse about ten times. Run the machine briefly just until the dough comes together.
- Add the chopped cranberries and pulse just until they’re evenly distributed, being careful not to over-process.
- Turn the dough out onto a lightly floured board and bring it together with your hands until it is no longer crumbly.
- Form the dough into a log approximately 10-12 inches long.
- Wrap the log in plastic wrap to help form your log and chill for at least 3 hours or overnight.
- 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 cookie sheet, spacing them two inches apart.
- Bake for 10-12 minutes, or slightly longer for a crisper cookie. Let cool for a few minutes before transferring to a cooling rack.
Notes
Chill dough for at least three hours or overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American