Shortbread cookies are one of my favorites, yet I always seem to forget about making them when I’m deciding what to bake next. They’re so simple, but so light and delicious. When I found a recipe for shortbread cookies with dried cranberries, I knew they’d be a perfect baking project during this past weekend’s blizzard.
I indulged in these after I had enough of shoveling out my car. No, I didn’t finish. Here’s why.
I cut my cookies in traditional round shapes. If you don’t have a circular cookie cutter you can always use a glass or jar lid. Or, get creative and make your cookies any shape of your choosing. Regardless of shape, and whether or not you are living in a winter wonderland, I am sure you’ll like these cookies.
Cranberry Shortbread Cookies
2 c all-purpose flour
¼ t salt
1 c (2 sticks) unsalted butter, room temperature
½ c powdered sugar
1 t vanilla extract
¼ c dried cranberries, chopped
- In a large bowl, sift the flour and salt.
- Cream butter and powdered sugar in a bowl of a stand mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture and dried cranberries until just incorporated.
- Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 350F. Line 2 baking trays with parchment paper or silpat.
- On a lightly floured surface, roll out the dough to ¼ inch thickness and cut with a round cookie cutter. Place on the prepared baking sheets and refrigerate for another 15 minutes.
- Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.