Whipped Cranberry Shortbread

Course: Dessert

Cuisine: Christmas

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: cookies

Calories: 75kcal

Author: Lord Byron's Kitchen

Everyone loves shortbread, but not every baker favours chilling and rolling out cookie dough. The holiday season is short and time does not always permit, so Whipped Cranberry Shortbread is the way to go! Prepared with fresh cranberries, this easy-to-make cookie is both tart and sweet - the perfect balance!

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Ingredients

1 cup butter, softened (salted or unsalted will work fine!)
1/4 cup corn starch
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar (plus more for flattening the cookie before baking)
1/2 teaspoon vanilla extract
1 cup chopped fresh cranberries

Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes.
Add the flour, corn starch, confectioner's sugar, and vanilla. Blend together until fully incorporated - about 2 minutes.
Next, add in the chopped fresh cranberries and fold them well into the cookie dough.
Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
Set the mounds onto the prepared baking sheets, leaving a good 2 inches of space between each.
Next, dip a fork into a small bowl of confectioner's sugar. This will keep the dough from sticking to the fork. Use the fork to push down onto the ball to flatten the ball to 1/2 inch or so.
Bake for 18 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Nutrition