This is the best time of year to make fresh cranberry shortbread cookies. You may be able to find frozen cranberries any time of year, but why not buy a couple of extra bags now, and toss them into the freezer, while they are still in season.
Fresh Cranberry Shortbread Cookie Recipe
There are many cranberry shortbread recipes out there, and they are all very similar. Heavy on butter, usually no baking soda or baking powder, making them dense and delicious. However, most use dried cranberries.
I wanted to use the fresh cranberries that I had bought for some other recent projects like the wood, candle, cranberry and fresh evergreen centerpiece, and the cranberry garland in the rustic tree decoration post. The result was amazing, and I felt good about using the fresh cranberries, because it cut down on the sugar content. I promise you will not miss the extra sugar.
Once you mix up the dough you need to refrigerate it in logs. I like this because you can make the dough in a short time, and then whip up the cookies later or even the next day. Since all you have to do is slice them, and place on a cookie sheet, they come together pretty quickly.
The color is so festive at the holidays.
Added Bonus: They freeze really well, so you can make them ahead.
Here’s the recipe:
Serves: 2.5 dozen
- 1 cup butter softened
- 1 cup sugar
- 1 cup fresh cranberries finely chopped
- 2 cups flour
- ½ teaspoon grated lemon zest
- Combine butter and sugar and mix together on medium speed until well blended.
- Add flour about ½ at a time and mix until combined.
- Add cranberries and lemon zest, mix well.
- Transfer about ½ of the dough onto plastic wrap and roll into a log.
- Continue with the remaining dough.
- Refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees
- Cut dough into ¼ inch rounds and bake for 10 minutes.
- Switch pans by moving top pan to the bottom and the bottom pan to the top, then bake for an addition 10 minute or until the cookies start to brown.
- Makes about 2.5 dozen.