Cranberry & Rosemary Shortbread Cookies
These are some of the easiest and tastiest cookies you'll ever make, and they're incredibly versatile too. You can substitute cranberries with raisins or dried apricots, almonds with any other nuts. You can skip the rosemary altogether if you don't have it on hand or if you're not quite sure whether you'll like it. The dough is shaped into a log and chilled until hard. Then you cut the log into disks and bake until just lightly browned. The dough logs can be frozen and then cut and baked when you feel like eating something sweet or when you've got guests coming over.
- Yields 45 cookies
- Prep time: 30min
- Cook time: 15min
- Total time: 45min
- Difficulty: Basic
- 220g butter,, at room temperature
- 65g powdered sugar
- zest of 2 lemons
- 2 tablespoons lemon juice
- 280g flour
- 40g chopped dried cranberries
- 20g chopped almonds
- 2 teaspoons chopped fresh rosemary
Cream the butter and powdered sugar until light and fluffy. Add lemon juice and zest. Mix in chopped cranberries, almonds, and rosemary. Add flour and mix until combined. Gather into a ball and divide the dough in half. Roll each part of the dough into a log about 3cm in diameter. Wrap each log firmly into plastic wrap and refrigerate for 2 hours. Preheat the oven to 180°C. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough into disks about 6mm thick. Transfer disks to baking sheets, leaving enough space between each disk because the cookies will spread during baking. Bake at 180°C for 13-15 minutes or until lightly golden around the edges. Let them cool on the baking sheet for a couple of minutes and transfer to a wire rack to cool completely. While hot, the cookies are still a bit soft and can fall apart between your fingers. Once they cool down, they firm up. Transfer the cookies to an airtight container where they can be kept for 3 weeks.