Cranberry Shortbread

Quick and easy Cranberry Shortbread cookies are just the treat to have in the freezer ready for when company comes during the holidays.

These are packed with dried cranberries and the dough is rich with real butter and extra fine sugar.

You need only to mix the ingredients and refrigerate the dough in a log shape, then slice the log into cookies and bake - what could be easier?

Quick and Easy Cranberry Shortbread Cookie Recipe

1 cup all purpose flour
1/2 cornstarch
1/2 cup extra fine sugar
3/4 cup unsalted butter, softened
1/2 cup dried cranberries, coarsely chopped

Sift together the all purpose flour, cornstarch and extra fine sugar. Add the softened butter and cranberries and blend with your hands until a soft dough is formed.

Cut a long sheet of plastic wrap. Roll the dough into a log shape and wrap it thoroughly in the plastic. Refrigerate for 15 to 30 minutes.

Preheat the oven to 300F.

Unwrap the shortbread dough and slice the log into 1/4 inch thick slices. Lay each slice on an ungreased baking sheet and bake for 12 to 14 minutes, until the edges turn golden brown.

Food For Thought - Cranberries are not the only dried fruits you can use. Try tart cherries or blueberries. Raisins or golden currants would work just as well. If you can't make up your mind, use a little of each!

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You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop