Cranberry Citrus Shortbread Cookies
Make buttery, zesty Cranberry Citrus Shortbread Cookies with basic pantry ingredients. Boldly flavored slice & bake cookies for your festive dessert table!
Ingredients
- 1/3 cup cranberries fresh
- 1/3 cup granulated sugar
- 3/4 cup unsalted butter 1-1/2 sticks
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1-1/2 cups all purpose flour
- 1/4 tsp salt
Instructions
- Cream butter and sugar on medium-high speed until light and fluffy, about 4 - 6 minutes. Add vanilla, orange and lemon zest and beat until combined.
- In a medium bowl, whisk flour with salt. Add to butter mixture and beat until just combined.
- Place cranberries in bottom of food processor and pulse a few times until chopped into pea size pieces. Or use a sharp knife to chop. Fold cranberries into cookie dough until equally dispersed.
- Form dough into a 3 x 6 loaf, wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment or silicone mat.
- Slice dough into 1/2-inch slices. Arrange slices on baking sheet 1-inch apart. Bake until firm but not browned, 8 - 10 minutes. Transfer to wire rack to cool.
Nutrition Facts
Nutrition Facts
Cranberry Citrus Shortbread Cookies
Serving Size
1 cookie
Amount per Serving
Calories
183
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
31
mg
10
%
Sodium
50
mg
2
%
Potassium
20
mg
1
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
355
IU
7
%
Vitamin C
1
mg
1
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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