Courtney’s Family Cranberry Shortbreads
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Servings
- about 24 shortbread cookies
Categories
- Dessert
- American
- Easy
Dietary
- Egg-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Buttery delights with dried cranberries, vanilla-infused, coconut-kissed, and a hint of sweetness. Perfectly crafted family indulgence!
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Ingredients
- 1 cup of cranberries, dried (or other dried fruit)
- 1 cup of butter, softened
- 3/4 cup of powdered sugar
- 2 tablespoons of vanilla extract, plus one teaspoon
- 1 1/2 cups of flour
- 3/4 cup of coconut, unsweetened, finely shredded
Instructions
Mix Beat butter and sugar with a mixer until smooth, about 2 minutes. Add vanilla and beat until combined. Add flour and coconut and beat for 3 minutes. Stir in cranberries by hand.
Form and chill Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat Preheat oven to 325F.
Slice Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment.
Bake Bake until pale golden, about 20 minutes. Let cool.
Notes
Cookies can be stored in an airtight container for up to 1 week.
