Description
These festive Shortbread Wreath Cookies with Cranberry Bits are a delightful and easy-to-make treat, perfect for holiday gatherings or a cozy afternoon with a cup of tea. The buttery shortbread melts in your mouth, while the tart cranberry bits add a burst of flavor and a beautiful pop of color.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup dried cranberries, finely chopped
- Green food coloring (optional)
- Red sprinkles or candied cherries (for decoration, optional)
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, add a few drops of green food coloring and mix until the desired color is achieved.
- Stir in the finely chopped dried cranberries.
- Divide the dough in half. On a lightly floured surface, roll each half into a log about 1 inch in diameter.
- Cut each log into ½-inch thick slices.
- Shape each slice into a small wreath shape by forming a circle and gently pressing the ends together. You can use a small round cookie cutter or the back of a piping tip to create the hole in the center.
- Place the cookies on baking sheets lined with parchment paper.
- Bake in a preheated oven at 325°F (160°C) for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate with red sprinkles or small pieces of candied cherries to resemble holly berries, if desired.
Notes
- Ensure your butter is truly softened, not melted, for the best shortbread texture.
- For extra festive flair, you can drizzle cooled cookies with a simple glaze made from powdered sugar and a touch of milk or lemon juice.
- These cookies store well in an airtight container at room temperature for up to a week.
- You can also freeze the raw dough logs for up to 3 months. Thaw slightly before slicing and baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
