Cranberry shortbread

  • Time 6 to 8 minutes
  • Yield about 4 dozen cookies


    1 cup butter, room temperature
    1 cup icing sugar, sifted
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    2 cups all-purpose flour
    1/2 cup dried cranberries


    With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
    Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
    Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
    Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
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