BEST CRANBERRY SHORTBREAD

Best Cranberry Shortbread image

Provided by Pat Duran

Categories Cookies

Time 1h

Number Of Ingredients 7

1 1/2 c all purpose flour
2/3 c unsalted butter, at room temperature
1/2 c granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1/3 c dried cranberries. chopped
1/4 c finely ground nuts

Steps:

1. In a large mixer bowl beat the butter and sugar on medium speed, add remaining ingredients,except the cranberries and nuts,until dough is combined. Dough will be crumbly but will hold together when pinched. Try not to handle dough to much. Mix in the cranberries and nuts.
2. Shape dough into a flatten disk and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 325^. Line cookie sheet with parchment paper.
3. Remove dough from refrigerator and roll to a 10-inch square to 1/4 inch thickness. You can use round cookie cutter to cut out cookies, but I find the less you handle the dough the more tender the cookies are;So use a sharp knife and cut the dough into the size cookies you prefer- 2 inch squares are about right.
4. Place cookies on parchment paper cookie sheets. Bake for 22-25 minutes, or until just lightly browned. Cool on pans for about 5 minutes. Place on paper bags or newspaper to cool completely. Can be frosted with orange glaze, if desired.
5. There are so many ways to add to these cookies: You can pinch off pieces of dough and roll into 1-inch balls and bake then when cook roll in powdered sugar or cinnamon-sugar
6. or place nuts or fruit in the centers and bake.or brush baked cookies with butter and sprinkle tops with cinnamon-sugar.Or dip 1/2 of cookies in chocolate and or nuts.