Dried Cranberry Shortbread Cookies

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Dried Cranberry Shortbread Cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/2 cup finely chopped dried cranberries


Preheat oven to 325. Mix all ingredients except cranberries in a large mixing bowl with a wooden spoon until combined and not too creamy. Then stir in cranberries.

Press dough evenly into an 8-inch square baking pan. Bake 30 minutes or until firm and pale golden. Cool on a wire rack for about 20 minutes. Remove and place on work surface. Use small 2" cookie cutter. Makes about a dozen cookies.

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