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Cranberry Shortbread Cookies

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Delightful shortbread cookies with tart dried cranberries and a hint of zesty orange.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 cup dried cranberries, chopped
  • 1 tablespoon orange zest
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Beat in the vanilla extract and orange zest.
  4. Gradually blend in the flour and salt until just combined.
  5. Gently fold in the dried cranberries.
  6. Chill the dough for about 30 minutes.
  7. Roll the chilled dough into logs and slice them into rounds.
  8. Place the cookie rounds on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes, or until lightly golden.
  10. Allow to cool before serving.

Notes

Cookies can be stored in an airtight container for up to 1 week or in the freezer for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/cranberry-shortbread-cookies/

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