Courtney’s Family Cranberry Shortbreads
Buttery delights with dried cranberries, vanilla-infused, coconut-kissed, and a hint of sweetness. Perfectly crafted family indulgence!
- Total Time: 40 minutes
Ingredients
Units
Scale
- 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
-
MixBeat 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 chillForm dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
-
PreheatPreheat oven to 325F.
-
SliceRemove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment.
-
BakeBake until pale golden, about 20 minutes. Let cool.
Notes
Cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 20
- Cook Time: 20
0 Comments