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| Cranberry Shortbread cookies submitted by Mom Johnson |
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Description
Not too sweet and studded with tart cranberries!
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Directions
Finely cop the cranberries and set aside.
Cream the butter, sugar and zest together until well-combined. (I use my food processor!)
Add the flour and vanilla and pulse about 10 times, then just till the dough comes together into a lump.
Add the chopped cranberries and pulse just till distributed.
Turn the dough out onto a lightly floured board and bring it all together with your hands. Work it just until it's no longer crumbly.
Form the dough into a 10-12 inch log and wrap in plastic.
Chill the dough for at least 3 hours.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Slice the dough into 1/4 - 1/3 inch rounds and place on the cookie sheet, 2 inches apart. Bake for 12-16 minutes depending on how crisp you want your cookies. They will be pale on the top and just turning golden brown on the bottoms.
Let them cool on the baking sheet then transfer to a baking rack. They will firm up as they cool. Makes about 3 dozen cookies.
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Ingredients
 1 cup butter
1/2 cup granulated sugar
Zest of 1 orange
1 heaping cup of fresh cranberries
2 cups flour
1 tsp. vanilla
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