Cranberry Shortbread
- 20m Prep Time
- 17m Cook Time
- 2h Ready In
These sophisticated shortbread cookies feature tart cranberries, bright orange zest, and fresh rosemary for a well-balanced flavor. Perfect for holiday baking.
Ingredients
- 1/3 cup sugar
- 1/4 tsp fresh rosemary chopped
- 1/3 cup frozen cranberries
- 3/4 cup unsalted butter at room temperature
- 1/2 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- 1 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.8 mg
- Iron: 8.85 mg
- Magnesium: 46 mg
- Phosphorus: 244 mg
- Potassium: 254 mg
- Zinc: 1.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 cup sugar
- 1/3 cup frozen cranberries
- 1/2 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- 1 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
Prepare
- Chop 1/4 tsp fresh rosemary
- 3/4 cup unsalted butter, at room temperature
Let's Cook
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Step 1.
Line 2 baking sheets with parchment paper. In a food processor, pulse sugar and chopped fresh rosemary until very finely chopped. Transfer the rosemary sugar to a large bowl. Wipe out the bowl of the processor, add frozen cranberries, and pulse until broken into pea-size pieces. Set aside.
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Step 2.
Using an electric mixer, beat the butter and rosemary sugar on medium speed until very well combined, 1 to 2 minutes. Beat in vanilla extract and finely grated orange zest.
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Step 3.
Reduce mixer speed to low and gradually add flour and kosher salt, mixing until just incorporated. Add the chopped cranberries and mix to combine. The dough should look streaky with bits of cranberries.
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Step 4.
On a piece of plastic wrap, form the dough into a 7½ by 2¾ by 1-inch-thick rectangle. Chill the dough until firm, about 45 minutes in the freezer or 2 hours in the fridge.
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Step 5.
Heat oven to 325°F. Slice the chilled dough crosswise into ¼-inch-thick rectangles. Transfer the slices to the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the positions of the baking sheets halfway through, until light golden brown around the edges, 15 to 18 minutes. Let the cookies cool completely on the baking sheets.