Einkorn Cranberry Shortbread Cookies
These shortbread cookies are buttery and studded with fresh cranberries. They are easy to make using wholesome ingredients, including einkorn wheat.
Print Recipe
Ingredients
- 1 cup butter softened
- 1/2 cup organic cane sugar
- 2 cups all-purpose einkorn flour
- 1 cup fresh cranberries finely chopped
- 1/2 tsp lemon zest
Instructions
- Using a hand or stand mixer, beat butter and sugar together in large bowl.
- Add the flour about 1/2 cup at a time and mix until well blended.
- Add the cranberries and lemon zest and mix just until combined.
- Place half the dough onto a large sheet of plastic wrap and slowly roll into a log. The dough is pliable at this stage so you can manipulate and shape it as you need within the plastic wrap.
- Repeat with remaining dough.
- Place the dough in the refrigerator for at least one hour or overnight.
- When it's time to bake, preheat oven to 350 degrees.
- Remove plastic wrap from dough and slice into rounds about 1/4 inch thick.
- Carefully place dough slices on cookie sheets lined with silpats or parchment paper.
- Bake for 12-18 minutes. 12 minutes will give you a softer shortbread texture, while 18 will give you a crispy shortbread.
Servings: 2.5 dozen
Calories: 75kcal