Cranberry Citrus Shortbread Cookies
183kcal
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
Serving1cookieCalories183kcalCarbohydrates18gProtein2gFat12gSaturated Fat7gCholesterol31mgSodium50mgPotassium20mgFiber1gSugar6gVitamin A355IUVitamin C1mgCalcium6mgIron1mg