Cranberry Shortbread Cookies
Delicate buttery shortbread cookies filled with bits of fresh cranberries, adding a burst of tartness to every bite. These melt-in-your-mouth treats are perfect for holiday baking and gifting.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/2 cup fresh cranberries, chopped
- 1 tsp vanilla extract
Directions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Mix in vanilla extract and flour until dough forms.
- Fold in cranberries.
- Roll dough into small balls and flatten slightly.
- Bake for 12-15 minutes until lightly golden.
Notes
- Dust with powdered sugar for a festive touch.
- Chill dough before baking for a firmer texture.
- Great with a cup of tea.
- Store in an airtight container for up to a week.
- Can be frozen for longer storage.
Shortbread cookies have Scottish origins, dating back to the medieval period when they were made with leftover bread dough sweetened and dried in ovens. Over time, they evolved into the rich, buttery treats known today. The addition of cranberries adds a modern twist, bringing a pop of tartness to balance the sweetness.Cranberries were first cultivated in North America by Native Americans, who used them in food, medicine, and dyes. Their bright color and vibrant taste make them a perfect addition to traditional baked goods. These cookies blend old-world shortbread with the festive spirit of cranberry-infused treats.