Description
Delicious buttery shortbread cookies with a tart cranberry twist.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat oven to 325°F (165°C).
- Cream butter and sugar together until light and fluffy.
- Mix in flour and salt until combined.
- Fold in chopped cranberries.
- Roll dough into 1-inch balls and place on baking sheet.
- Flatten slightly with a fork.
- Bake for 15-18 minutes until edges are golden.
- Cool on wire rack before serving.
Notes
- Dough can be refrigerated for 30 minutes if too soft to handle
- Store in airtight container for up to 1 week
- Can substitute fresh cranberries (reduce baking time by 2 minutes)
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 18mg
