Lemon Cranberry Shortbread Cookie
Recipe by Peloton Culinary & Catering
3 cups unsalted butter, room temperature
2 ¼ cups powdered sugar
3 tsp pure vanilla extract
3 tsp lemon zest
1 ½ tsp kosher salt
6 cups all-purpose flour, sifted
2 cups dried cranberries, rough chopped
Combine the butter, sugar, lemon zest in a mixer and cream together.
Add the salt and slowly incorporate the flour.
Add the vanilla then the cranberries.
Spread evenly over a cookie sheet and refrigerate. When the dough is firm (about 4 hours) cut into desired size and shape.