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!
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- 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
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: 1cookie | Calories: 183kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 50mg | Potassium: 20mg | Fiber: 1g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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