WHIPPED CRANBERRY SHORTBREAD

By jarren

Ingredients

• 1 cup butter, softened to room temperature
• 1/2 cup icing sugar
• 1 1/2 cups flour, plus more as needed
• 1/4 tsp baking powder
• 1/2 cup dried cranberries, chopped

Details

Servings 4

Preparation

Step 1

With mixer on medium speed, whip butter and icing sugar until fluffy. Using low speed, beat in flour and baking powder, adding cranberries all at once. If dough seems too soft, add up to 2 tbsp additional flour.

Put dough in a plastic bag and refrigerate for 2 hour. Either roll and cut into squares, or roll into small balls and flatten on parchment-lined cookie sheets. Bake at 350F until barely golden brown around edges. Let cookies rest on sheets about 5 minutes before removing to racks. These freeze very well.