Dried Cranberry Shortbread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a tasty treat from Martha Stewart Holiday Cookies 2005. It doesn't make a lot of cookies, but it's super easy. Ingredients:
1 cup unsalted butter, softened |
3/4 cup icing sugar, sifted |
1 teaspoon vanilla extract |
2 cups all-purpose flour, sifted |
1/2 teaspoon coarse salt |
1/2 cup dried cranberries, finely chopped |
Directions:
1. Preheat oven to 325F with rack in center.
2. Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
3. Press dough evenly into 8 square baking pan.
4. Bake until firm and pale golden, about 30 minutes.
5. Let cool in pan on wire rack about 20 minutes.
6. Run knife around edges to loosen from pan and move to work surface, right side up.
7. Cut out using cookie cutter, or cut in to squares using knife.
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