Cranberry Shortbread Cookies. Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Cookies can be made into balls or flattened.
Today's shortbread cookies used cranberries and orange zest.
These simple, delicious, and buttery shortbread cookies from Fanny Lam (of Oh Sweet Day!) are your go-to edible gift during the holiday season.
Dried cranberries yield the perfect balance to the creamy texture of the cookie base.
You can cook Cranberry Shortbread Cookies using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cranberry Shortbread Cookies
- It's 0,5 cup of dried cranberries.
- Prepare 0,5 cup of sugar.
- Prepare 2,5 cup of flour.
- It's 1 cup of cold butter.
- Prepare 1 tsp of aroma (eg. almond).
- You need 2 tbsp of fresh orange juice.
The lovely ruby-red color also adds a festive touch. Cut slices of cookie dough about ΒΌ inch thick. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar. Cranberry Shortbread combines sweet shortbread with tart dried cranberries for a wonderfully delicious cookie!
Cranberry Shortbread Cookies instructions
- Cut the cranberries into smaller pieces, you can use a food processor to do that..
- Combine flour and sugar in a bowl, add cranberries, aroma, orange juice and butter..
- Knead the dough, shape it into a log, wrap into a plastic foil, and refrigerate for at least 2 hours..
- Cut slices of the cookie dough, coat them with sugar and place on a baking sheet..
- Bake for 12-15 minutes in 325F/165C..
- Let the cookies cool on baking sheet..
Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs. Stir in cranberries, then form into a ball & knead until smooth. Shape dough into a disk; wrap in plastic. Wipe out processor, add frozen cranberries, and pulse to break up into pea-size pieces. Add butter to rosemary sugar and beat on medium until very well combined.