Cranberry Shortbread Cookies – So easy to make and delicious! These buttery cranberry shortbread cookies literally melt in your mouth. A classic holiday cookie recipe that will be the highlight of your next cookie swap!
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Ingredients list for the Cranberry Shortbread Cookies
- 2 sticks butter (8 oz – 225g)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1/2 cup chopped dried cranberries
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the cranberry shortbread cookies: Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 1 minute, until creamed and fluffy. Add cranberries, and give the dough another good stir.
2. Add the flour and cornstarch. Stir until flour is incorporated. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and roll with your hands to form and log 1 1/2 inch thick. Wrap in plastic and refrigerate for 30 minutes.
3. Cut small rounds of dough and arrange on a baking sheet lined with parchment paper. Place cutouts in the refrigerator for 15 minutes. In the meantime, preheat your oven to 375˚F (190ºC).
4. Remove the cranberry cookies from refrigerator and bake for 12-14 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely on a wire rack. Enjoy!
Photo credit: © Eatwell101.com
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