Shortbread is one of the simplest cookies to make and one of my favorites. These cookies aren’t too sweet. The cranberries give them just a little extra sweetness and a bit of tartness, too.
While you can certainly use a cookie cutter for shaping the cookies, using a knife to cut them works equally as well and makes them a bit less uniform.
Makes 25 (2-inch) square cookies
1 1/2 cups all-purpose flour
10 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup dried cranberries
Using an electric mixer on medium speed, beat flour, butter, sugar, salt and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.
Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
Roll out dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.
Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.
baking, cookie, holiday
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