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Cranberry Shortbread Recipe

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This recipe for Cranberry Shortbread is from Kensley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
Makes 25 (2-inch) square cookies
Preparation Time:
Preparation Time:
22-25

 

 

 

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