Next recipe is a beautiful cranberry shortbread cookie. I don't always match my cookies to my nails, but when I do, I feel like I'm winning at life????????. I love shortbread cookies because they are so super simple, especially these ones. Plus cranberries...????. .
1 cup unsalted butter
1 cup sugar
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 cup fresh cranberries, chopped
1 teaspoon lemon zest, minced
Cream butter with sugar. Add vanilla and mix. Mix flour and salt and add to mixture. Mix well, but don't overmix. Next add cranberries and lemon zest. Mix only until combinedRoll dough into log, wrap in Saran wrap and refrigerate. These cookies also freezer really well. When you are ready to bake, preheat oven to 350°. Slice cookies, mine were about ⅜ inch (if you are a quilter ????). Otherwise slice then the thickness you want. Make until VERY lightly golden brown on EDGES. Cool for several minutes before eating. These would also be great with a lemon glaze.
