Dried Cranberry Shortbread
Ready In: 1 hr
Serves: 4
Yields: 1 dozen
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
- Preheat oven to 325F with rack in center.
- Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
- Press dough evenly into 8" square baking pan.
- Bake until firm and pale golden, about 30 minutes.
- Let cool in pan on wire rack about 20 minutes.
- Run knife around edges to loosen from pan and move to work surface, right side up.
- Cut out using cookie cutter, or cut in to squares using knife.
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