Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Prepare the cranberries by roughly chopping fresh cranberries and setting them aside.
- In a food processor, cream the unsalted butter and granulated sugar until smooth and creamy.
- Gradually add all-purpose flour and vanilla extract to the mixture until it forms a soft ball.
- Gently fold in the cranberries until evenly distributed throughout the dough.
- Shape the dough into a log roughly 10-12 inches long and wrap it tightly in plastic wrap.
- Chill the wrapped log in the refrigerator for at least 3 hours or overnight.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ⅓-inch rounds and arrange them on the baking sheet.
- Bake for 10-12 minutes or until the edges are light golden color.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.