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.
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25 Days of Christmas Cookies – Cranberry Shortbread Cookies
Ingredients
Scale
- 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.
Instructions
- 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
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