Vegan Cranberry Lemon Shortbread Cookies

Bright Lemon Zest and Tart Cranberry Shortbread Cookies

Ingredients

375g all purpose flour

250g vegan Butter (Miyoko’s unsalted butter), softened at room temperature

220 g Granulated Sugar or Powdered Sugar

½ tsp or 4 g salt

Zest from one lemon

½ cup or 3.48 oz dried cranberries

Procedures

Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift in flour, and sugar (if using powdered sugar). If using granulated sugar, add the granulated sugar to the flour. Add the salt to the bowl and whisk the mixture until well combined.

Add the butter to the flour, and using your hands press the butter into the flour mixture until a soft and moldable dough forms. Knead in the lemon zest and cranberries into the dough until well combined.

Place a piece of parchment down on a clean surface and place the dough on the parchment paper. Roll the dough out to a fourth of an inch thickness. Using a cookie cutter of knife, cut out circles or rectangles out from the dough. Place the cookies on the parchment paper lined baking sheet about and half inch apart.

Repeat until all the dough is used. Place in the oven and bake for 23 minutes or until the edges are golden brown.

When the cookies are finished baking, remove them from the oven and place on a cooling rack. Let the cookies cool completely before enjoying.