A tender shortbread cookie
laced with bits of finely chopped dried cranberries.
Cranberry
Shortbread Cookies
- 1 1/4 cups butter, softened
1 cup confectioners/powdered sugar
2 1/4 cups all purpose flour
1 (6-ounce) package Craisins® Original Sweetened Dried Cranberries,
finely chopped*
- Preheat oven to 325°F
(160°C).
- Cream butter and sugar
until light and fluffy. Mix in the flour, a little at a time,
until combined. Stir in sweetened dried cranberries.
- Cookies can be made into
balls or flattened.
- To make round cookies,
roll dough into 1-inch balls. Place 1 dozen at a time on ungreased
cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool
slightly and dust with additional powdered sugar.
- To make flat cookies,
form dough into 1-inch balls as directed above. Using the bottom
of a glass dipped in granulated sugar, flatten balls on cookie
sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes.
Cool.
Makes 6 dozen cookies.
* For orange-flavored cookies,
use Craisins® Orange Flavor Sweetened Dried Cranberries and
2 teaspoons grated orange peel.
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
