Dried Cranberry Shortbread Cookies

Dried Cranberry Shortbread Cookies
Photography, Recipe Development, and Food Styling by Fanny Lam/feedfeed

These simple, delicious, and buttery shortbread cookies from Fanny Lam (of Oh Sweet Day!) are your go-to edible gift during the holiday season. Dried cranberries yield the perfect balance to the creamy texture of the cookie base. The lovely ruby-red color also adds a festive touch. Find more from Fanny in our Holiday Cookies Special issue, co-produced with feedfeed.

Dried Cranberry Shortbread Cookies
Makes about 30
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (32 grams) finely chopped dried cranberries
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
  5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week



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