Description

These Cranberry Shortbread Cookies are a delightful treat perfect for the holidays. With a buttery, melt-in-your-mouth texture, a hint of vanilla, and the tartness of dried cranberries, these cookies are sure to be a hit at any gathering. The optional addition of white chocolate takes them to the next level of indulgence.

Ingredients

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup dried cranberries (chopped)
1/2 cup white chocolate chips (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Add Flour: Gradually add the flour and salt, stirring until a soft dough forms.
Include Mix-ins: Fold in the chopped dried cranberries and white chocolate chips, if using.
Shape Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and chill for at least 30 minutes.
Bake: Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are lightly golden.
Cool and Serve: Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Notes:

For a festive touch, dip the cooled cookies halfway in melted white chocolate and let set on parchment paper.
You can also use orange zest for added flavor.