Irresistible Cranberry Shortbread Cookies
Spring is slowly peaking it's way into town here in New England! The sun has been streaming though my windows all weekend and I can not get enough. It's amazing what a little sunshine can do to you :) Last night I was in the mood for a quick, sweet treat. I made these shortbread cookies this past Christmas and could not get over how easy to make and melt-in-your-mouth delicious they were. I had some leftover dried cranberries sitting around, so I thought I might experiment with the recipe and what a pleasant surprise it was. The hardest part is not keeping them all to myself!
Cranberry Shortbread Cookies
Prep time: 15 minutes
Bake time: 10 minutes
Yields: ~24 small cookies
1 cup salted butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped finely
1 tbsp white sugar (for topping)
- Preheat the oven to 375° F (190° C).
- Whip butter until fluffy with an electric mixer.
- Stir in the confectioners' sugar, cornstarch and flour. Beat on low for one minute, then on high for 3 to 4 minutes until dough forms.
- Fold in dried cranberries.
- Roll dough into small balls and place ~2 inches apart on an un-greased cookie sheet. Then, use a fork to press criss-cross pattern into top.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.
- Let cool on wire racks and sprinkle a dash of white sugar on the top of each cookie.