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Welcome to the Taste Creations blog hop! Once a month my blogging friends and I get together and share recipes based on a single ingredient.This month we are featuring cranberries! For my recipe, I’m sharing a delicious, yet easy recipe for cranberry and lemon shortbread cookies. I made these cookies  for Thanksgiving. They were delicious! These cookies are perfect for Christmas and the holiday season!

I’ve always loved shortbread cookies — a big plus is that they are easy to mix and bake, too!

Cranberry Lemon Shortbread Cookies

(recipe courtesy of Hearth & Vine )

Ingredients

• 1 cup butter softened
• 1/2 cup sugar
• 1 cup fresh cranberries, finely chopped (use a Chef’s Knife or a Food Chopper)
• 2 cups flour
• 1/2 teaspoon grated lemon zest

Instructions

1. Mix butter and sugar on medium speed until well blended. (I used my KitchenAid Stand Mixer.)
2. Add the flour approximately 1/2 at a time and mix until combined.
3. Add chopped cranberries and lemon zest, mix in well.
4. Transfer about half of the dough onto plastic wrap and roll into a log.
5. Repeat with the remaining dough.
6. Refrigerate for at least 1 hour or overnight.
7. Preheat oven to 350 degrees Fahrenheit.
8. Cut dough into 1/4 inch rounds and bake for 10 minutes. (I baked mine on Silicone Baking Mats on Stainless Steel Cookie Sheets.)
9. Switch pans by moving the top pan to the bottom and the bottom pan to the top.
10. Bake for an additional 10 minutes or until the cookies start to brown.
11. When the cookies are baked, carefully remove the cookies to a wire baking rack to cool.

If you like this recipe, pin it for later!

Be sure to check out my friend’s cranberry recipes!

Almond Cranberry Cake – An Italian in My Kitchen

 

Cranberry Butter – Our Good Life

Soft Cranberry Cookies – Tikkido