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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

Ingredients
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)

Directions

  1. Preheat the oven to 375° F (190° C).
  2. Whip butter until fluffy with an electric mixer.
  3. 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.
  4. Fold in dried cranberries.
  5. 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.
  6. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.
  7. Let cool on wire racks and sprinkle a dash of white sugar on the top of each cookie.
  8. Enjoy!
 
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