Christmas Cookie

The problem with getting your Christmas baking done early is that it doesn’t last until the big day (at my house at least, but I have two teenage sons). The Cranberry Shortbread was just too delicious to leave lingering in the tin.

Fortunately, I’ve got another log of dough in the fridge.

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Perhaps if I hide it behind the jam, a couple of cookies might make it to Santa’s snack plate on Christmas Eve.

I’m making no promises, though.

CRANBERRY SHORTBREAD COOKIES 

Adapted from All Recipes

Ingredients
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup confectioners’ sugar

2 teaspoons vanilla extract
1 tablespoon grated lemon zest, (or orange zest, or both)
1 cups dried cranberries, chopped

Directions

Preheat an oven to 350°F (175°C)

Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners’ sugar with an electric mixer or a wooden spoon in a large bowl until fluffy. Stir in the vanilla and zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
Preheat an oven to 350°F (175°C)
Remove wax paper, and cut the cookie dough into 1/2″ slices. Arrange the slices on a baking sheet about 1″ apart.
Bake about 10 minutes until firm but not browned.

 

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Susan Written by:

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