Fresh Cranberry Shortbread Cookie Recipe
Buttery shortbread cookies studded with fresh cranberries and lemon zest, sliced from a chilled log and baked. Makes about 2.5 dozen.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 1 cup | 240 ml | butter, softened |
| 1/2 cup | 120 ml | sugar |
| 1 cup | 240 ml | fresh cranberries, finely chopped |
| 2 cups | 480 ml | flour |
| 1/2 teaspoon | 2.5 ml | grated lemon zest |
Instructions
- Combine butter and sugar and mix together on medium speed until well blended.
- Add flour about 1/2 at a time and mix until combined.
- Add cranberries and lemon zest, mix well.
- Transfer about 1/2 of the dough onto plastic wrap and roll into a log.
- Continue with the remaining dough.
- Refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Cut dough into 1/4 inch rounds and bake for 10 minutes.
- Switch pans by moving top pan to the bottom and the bottom pan to the top, then bake for an additional 10 minutes or until the cookies start to brown.
- Makes about 2.5 dozen.
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.