Cranberry Shortbread Cookies ~
Returning once more to my love of cranberries, I’ve taken a beautiful shortbread recipe and kicked it up a notch by adding some coarsely chopped dried cranberries. A good shortbread cookie is a thing of beauty; lightly sweet, beautiful crunch – then add the chewy, sweet/tart dried cranberries and you have something new and delicious. Really, you got to try this!
This recipe is quick and easy; no rolling out necessary. Once the ingredients are brought together, you just roll it into a log and refrigerate it for 30 minutes before slicing off some cookies. What could be simpler?
Cranberry Shortbread Cookies
1 cup of butter, cold, chopped in chunks
1/2 cup of powdered sugar
1/8 tsp salt
2 cups of flour
1 tsp pure vanilla extract
1/2 cup of dried cranberries, coarsely chopped
*More powdered sugar to toss the cookies in after baking.
Cream the butter and the powdered sugar with a mixer.
Add the salt and the flour.
Mix on low until everything is combined
Add the vanilla and the cranberries.
Mix on low until combined.
Put the wrapped dough log into a freezer bag or refrigerate it for 30 minutes.
Prepare your cookie trays with parchment or a silpat.
Cut approximately 1/3 inch slices off the dough and put them on the cookie sheet.
Bake for 13-16 minutes, until the bottoms are lightly browned.
Let cool partially
Toss the baked cookies gently in powdered sugar.
Try not to eat them all at one time.