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Cranberry Shortbread Cookies Recipe

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This recipe for Cranberry Shortbread Cookies is from PR's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
½ cup granulated sugar
Zest of one orange or tangerine (just the orange part!)
1 heaping cup fresh cranberries
2 cups all purpose flour
1 tsp pure vanilla extract
Directions:
Directions:
Directions:
1. Finely chop the cranberries and set aside.
2. Cream the butter, sugar, and zest together until well combined. (Food processor or hand mixer)
3. Add the flour and extract, and pulse about 10 times (food processor), then run the machine briefly, just until the dough comes together into a lump or lumps.
4. Add the cranberries and pulse just until they are distributed, but don’t process too much.
5. Turn the dough out onto a lightly floured board and bring together with your hands. Work it just until it is no longer crumbly.
6. Form the dough into a 10-12 inch log. (Make it longer for smaller cookies.) Wrap the log in plastic wrap, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal.
7. Chill the dough for at least 3 hours, or overnight. Tip: wrap in a folded towel to help keep it round as it chills.
8. Preheat oven to 350°F and line cookie sheet with parchment paper.
9. Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart. Bake for 10-12 minutes, or slightly longer for crisper cookies. They will be pale on top and just turning golden on the bottom. Note: if your cookies are smaller or thinner, they may take less time to cook.
10. Let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack. Cookies will be soft when warm and will firm up as they cool.
Personal Notes:
Personal Notes:
One of my seasonal favorites!

 

 

 

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