Cranberry shortbread cookies

Cranberry shortbread cookies

These easy-to-make cookies will be fun for your little ones to make with you. Also, you can change out dried cherries for the cranberries if you like them better!

Cranberry shortbread cookies

1 cup unsalted butter, at room temperature (two sticks...not margarine!)

3/4 cup powdered sugar

1/2 tsp salt

1 1/2 tsp pure vanilla extract

1/2 cup chopped dried cranberries

2 cups plain flour


Preheat oven to 325 degrees. Line 9x9 baking pan with foil, leaving enough hanging over sides of pan to lift out cookies at the end of baking.

In a large mixing bowl, cream soft butter with the powdered sugar for about 30 seconds on low speed with hand mixer.

Stop and add vanilla and salt.

Add flour 1/2 cup at a time at low speed, until dough forms.

Dough will be thick and soft, and even a bit crumbly.

Press dough into bottom of pan. Press firmly and spread dough evenly across pan.

Bake for 19 minutes on middle oven rack, then remove from oven.

Allow to cool for 20 minutes (they will still be warm, which is what you need.)

Use foil to lift the cookie from pan and place on cutting surface, such as a large cutting board.

Use a cookie cutter to cut shapes, if you desire, or just cut into squares with a large knife.

Use spatula to lift cookies from cutting surface onto cooling rack. Cool completely. Dust with powdered sugar, if desired.


Adapted from a Martha Stewart recipe, found here.