Description
Cranberry Shortbread Cookies are buttery and crumbly cookies with a delightful tartness from dried cranberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap in plastic wrap. Chill for 30 minutes.
- Slice the log into 1/4 inch rounds and place on a baking sheet.
- Bake for 12-15 minutes or until lightly golden.
- Let the cookies cool on a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- You can substitute dried cranberries with raisins or cherries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Cranberry Shortbread Cookies, cookies, dessert, baking