Shortbread is one of the simplest cookies to make and one of my favorites. These cookies aren’t too sweet. The cranberries give them just a little extra sweetness and a bit of tartness, too.
While you can certainly use a cookie cutter for shaping the cookies, using a knife to cut them works equally as well and makes them a bit less uniform.
Cranberry Shortbread
By Jennifer
Makes 25 (2-inch) square cookies
Ingredients:
1 1/2 cups all-purpose flour
10 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup dried cranberries
Directions:
Using an electric mixer on medium speed, beat flour, butter, sugar, salt and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.
Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
Roll out dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.
Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.
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Can I substitute mini chocolate chips for the cranberries?
Sounds simple & very holiday-ish!
ranay, you can use mini chocolate chips or chopped chocolate. It may be a bit harder to work into the dough than the cranberries.
Can I use fresh cranberries?
Fresh cranberries have too much moisture, so they are not recommended in this recipe.
Can you add orange zest to the recipe? Or leave out the cranberries and use nuts? Can you use other dried fruits such as blueberries? This recipe sounds like it would be fun to play with. I will be making these for Christmas.
Maddy, those all sound like great variations!