Dried Cranberry Shortbread Cookies

January 7, 2018
dried cranberry shortbread cookies, shortbread cookies, christmas cookies, cranberry cookies, baking, freshly baked cookies, florida girl cooks

dried cranberry shortbread cookies, shortbread cookies, christmas cookies, cranberry cookies, baking, freshly baked cookies, florida girl cooks

Dried Cranberry Shortbread Cookies

These dried cranberry shortbread cookies are the perfect introduction for a twelve days of Christmas cookies celebration! So delicate, buttery, and melts in your mouth with every bite! I’ve been a fan of shortbread cookies since I was a kid. My grandmother would often buy Royal Dansk shortbread cookies, you know the one in the blue tin that shows up on store shelves around November and beckon and call your name at every turn? These will take you there. The subtle flavor of dried cranberries makes these cookies even tastier and even add some color to celebrate this joyous season.

dried cranberry shortbread cookies, shortbread cookies, christmas cookies, cranberry cookies, baking, freshly baked cookies, florida girl cooks

Dried Cranberry Shortbread Cookies

Ingredients

1 cup unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup finely chopped dried cranberries

Prepare

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Makes about 30. Store in an airtight container for up to 1 week.

Dired Cranberry Shortbread Cookies
Serves 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup unsalted butter, softened
  2. ½ cup confectioners’ sugar
  3. 1 teaspoon vanilla extract
  4. 2 cups all-purpose flour
  5. ½ teaspoon kosher salt
  6. ¼ cup finely chopped dried cranberries
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
  5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week
Adapted from Bake from Scratch
Adapted from Bake from Scratch
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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