Description
These Cranberry Shortbread Cookies are a festive twist on a classic treat. Buttery, tender, and delicately sweet, they’re studded with tangy dried cranberries and a subtle hint of fresh rosemary for a sophisticated flavor combination. Perfect for holiday cookie trays, elegant gatherings, or cozy winter baking days.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup dried cranberries, chopped
- 1 teaspoon fresh rosemary, finely chopped
Instructions
-
Prepare the Dough:
In a medium bowl, whisk together flour, cornstarch, and salt.
In a separate large bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract. -
Combine Ingredients:
Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Fold in chopped cranberries and rosemary until evenly distributed. -
Chill the Dough:
Shape the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for 1 hour until firm. -
Slice & Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch rounds and arrange on the prepared baking sheet. -
Bake:
Bake for 10–12 minutes, or until edges are just golden. Remove from oven and let cool on a wire rack. -
Serve:
-
Prepare the Dough:
In a medium bowl, whisk together flour, cornstarch, and salt.
In a separate large bowl, cream the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract. -
Combine Ingredients:
Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Fold in chopped cranberries and rosemary until evenly distributed. -
Chill the Dough:
Shape the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for 1 hour until firm. -
Slice & Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch rounds and arrange on the prepared baking sheet. -
Bake:
Bake for 10–12 minutes, or until edges are just golden. Remove from oven and let cool on a wire rack. -
Serve:
Store cooled cookies in an airtight container at room temperature. Enjoy with tea, coffee, or as a holiday gift!
Store cooled cookies in an airtight container at room temperature. Enjoy with tea, coffee, or as a holiday gift! -
Notes
- Rosemary adds a subtle, earthy contrast—use sparingly for a balanced flavor.
- For an extra festive touch, drizzle with a simple orange glaze or dip one half in white chocolate.
- Can be frozen before or after baking for convenience.
