Cranberry Shortbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 doz
Ingredients
  • 1 cup fresh cranberries
  • 1 cup granulated sugar
  • 1 lb butter, room temp
  • zest of an orange
  • ½ cup icing sugar
  • 4 cups all-purpose flour
  • ½ tsp salt
Instructions
  1. In a food processor, pulse the granulated sugar and cranberries just until minced. You don't want a paste, just a crumble.
  2. In the bowl of a stand mixer, beat the butter and icing sugar until blended. Add in the orange zest and cranberry mixture and mix again for 1 minute.
  3. Add in the flour and mix on low speed just until dough comes together.
  4. With floured hands knead the dough on a floured counter until smooth. Divide into 3 pieces.
  5. On plastic wrap form each piece into a log. Either in a square or round form. Wrap tightly with plastic wrap and refrigerate at least 1 hour or unto 48 hours.
  6. Preheat oven to 350℉.
  7. Slice into ¼ inch thick slices and place 1 inch apart on parchment lined baking sheet.
  8. Bake 15-18 minutes or just until starting to brown on the edges.
  9. Store in a tin with waxed paper between the layers.
Recipe by Chateau Elma at https://www.chateauelma.com/cranberry-shortbread