This bubbly new cranberry shortbread treat formula utilizes new cranberries rather than dried. I guarantee you won't miss the additional sugar.
This is the best season to make crisp cranberry shortbread treats. You might have the option to discover solidified cranberries whenever of year, however why not purchase several additional sacks now, and hurl them into the cooler, while they are still in season.
There are numerous cranberry shortbread plans out there, and they are altogether fundamentally the same as. Overwhelming on margarine, for the most part no heating pop or preparing powder, making them thick and delectable. In any case, most utilize dried cranberries.
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Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1 cup fresh cranberries finely chopped
- 2 cups flour
- 1/2 teaspoon grated lemon zest
Instructions
- Combine butter and sugar and mix together on medium speed until well blended.
- Add flour about 1/2 at a time and mix until combined.
- Add cranberries and lemon zest, mix well.
- Transfer about 1/2 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 1/4 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.
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