Description
Cranberry shortbread cookies are a delightful blend of buttery sweetness and tart cranberry bursts, perfect for cozy winter evenings. With each melt-in-your-mouth bite, these treats evoke warm memories and festive cheer. Easy to make with simple ingredients, they add a vibrant touch to your holiday gatherings or serve as a sweet indulgence any day.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup cranberries (fresh or dried)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until fluffy.
- Mix in vanilla and almond extracts. Gradually add flour on low speed until combined.
- Gently fold in cranberries.
- Scoop mounds of dough onto prepared baking sheets, spacing two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg