If you love shortbread, then you’ll love this recipe for cranberry shortbread cookies. This recipe only makes 12 cookies. 2 sticks of butter for 12 cookies? Oh yeah, they are going to be good! I promise.
Ingredients
- 1 cup {2 sticks} unsalted butter, room temperature
- 3/4 cup sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped dried cranberries* {dried cherries work well too.
Directions
Preheat oven to 350 degrees
Combine the butter, powdered sugar, vanilla, flour, and salt in a large mixing bowl {I like to use my KitchenAid for this} and mix until creamy,then fold in the dried cranberries.
Line an 8-inch square baking pan with parchment paper. Press dough evenly in the baking pan and bake for about 20 minutes or until the dough just starts to turn golden brown.
When to cookie dough is finished cooking, cool the pan on a wire rack for about 10 minutes. Carefully lift the parchment paper {and cookie dough} out of he pan and place on a cutting board.
Use a 2-inch heart shaped cookie cutter,* and carefully remove the cookies. Store in an airtight container for up to 5 days {if they last that long Ha!}. Recipe Credit: Martha Stewart
Traverse Bay Fruit Co. Dried Cranberries, 4-Pound Box
* Direct link to Amazon.com products
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