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Cranberry Shortbread Recipe

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This recipe for Cranberry Shortbread, by , is from The Doreen Brownstone Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mariam Bernstein


1 cups butter
1 cup icing sugar
2 cups flour
1 cup dried cranberries


Preheat oven to 325.
Cream butter and sugar until light.
Mix in flour a little at a time.
Stir in cranberries.
Form dough into 1 balls.

For ball-shaped cookies:
Place on ungreased cookie sheet, and bake for 15-17 minutes at 325.
Remove from cookie sheets and cool slightly. Sprinkle with icing sugar.

For flatter, round cookies:
Flatten 1 balls with the bottom of a glass dipped in granulated sugar. Once flattened, the cookies should have a diameter of about 2.
Bake 12-14 minutes at 325.




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