"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cranberry Shortbread Recipe

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This recipe for Cranberry Shortbread, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 cup butter
1/2cup finely chopped dried cranberries

Directions:
Directions:
Stir together flour, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead until smooth. Divide dough in half. Pat or roll each dough portion into a circle 8 inches in diameter on an extra large ungeased cookie sheet. Press edges with your fingers to make scallops. With a knife, cut each circle into 12 wedges, leaving circle shapes in tact. Bake in a 325 oven for 25 - 30 minutes or until the bottoms just start to brown and centers are set. Cut wedges apart to separate while warm. Cool on sheet for 5 minutes. Transfer to wire racks to cool completely

Number Of Servings:
Number Of Servings:
24 wedges
Personal Notes:
Personal Notes:
To finely cut dried cranberries, toss them in a bowl with 1 tablespoon of flour. Place cranberries and flour in a food processor bowl. Cover and process for about 30 seconds.

 

 

 

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