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!
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.
Serving: 1cookieCalories: 183kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 50mgPotassium: 20mgFiber: 1gSugar: 6gVitamin A: 355IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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