Fresh Cranberry Shortbread Cookie Recipe
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1 cup fresh cranberries finely chopped
- 2 cups flour
- 1/2 teaspoon grated lemon zest
Instructions
- Combine butter and sugar and mix together on medium speed until well blended.
- Add flour about 1/2 at a time and mix until combined.
- Add cranberries and lemon zest, mix well.
- Transfer about 1/2 of the dough onto plastic wrap and roll into a log.
- Continue with the remaining dough.
- Refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees
- Cut dough into 1/4 inch rounds and bake for 10 minutes.
- Switch pans by moving top pan to the bottom and the bottom pan to the top, then bake for an addition 10 minute or until the cookies start to brown.
- Makes about 2.5 dozen.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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