1 c dairy free butter
1/2 c granulated sugar
1 c fresh cranberries roughly chopped
2 c all-purpose flour
1/2 tsp vanilla extract
1/2 tsp lemon extract
turbanado sugar
In the bowl of a stand mixer, cream together the dairy free butter and sugar until light and fluffy. Add in remaining ingredients and mix on medium until combined.
Roll soft dough into a log shape on cling wrap. If desired cover outside with turbanado sugar. Refrigerate for at least an hour.
Preheat the oven to 350° and line a baking sheet with parchment paper.
Slice into 1/4” cookies and place on the tray. Bake for 12-14 minutes. Let cool on the tray for 15 minutes before transferring to a wire cooling rack.
Enjoy!
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