Cranberry Short Bread Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2/3 cup dried unsweetened cranberries
3/4 cup confectioner’s sugar
1 cup unsalted butter softened
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
2 oz. white chocolate, melted, cooled slightly
Crystal sugar
|
|
Directions: |
Directions:Heat oven to 325 degrees F. Line a 9-by-9-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides. In a food processor, blend cranberries and confectioners' sugar until cranberries are finely chopped; transfer to a mixing bowl. Blend butter into cranberry mixture until smooth, then add vanilla and salt. Stir in flour until completely combined. Press dough evenly into lined pan. Bake until firm and pale brown, about 30 min. Let cool in pan about 10 min. Run a knife around the edges and lift shortbread from the pan using the parchment overhang. Gently score shortbread into 12 4-inch or 18 3-inch triangles and let cool completely. Cut cookies following score marks. Place melted chocolate in a plastic bag, snip off a small corner and drizzle chocolate over cookies. Sprinkle with crystal sugar and tap off excess. Allow to set 30 min. Store airtight for up to 5 days. Makes 12 to 18 bars. |
|
Personal
Notes: |
Personal
Notes: Kate and I found this recipe in a Dec. 2009 issue of Ladies Home Journal. She made it on “baking day” before Christmas and gave it to Colleen for her Christmas gift. 01/20/10
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Cranberry Short Bread is from