Cranberry Shortbread

By cmschnettler

Ingredients

• 2/3 c. dried, sweetened cranberries
• 3/4 c. powdered sugar
• 1 . unsalted butter, softened
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2 c. all-purpose flour
• 2 oz. chocolate, melted & cooled slightly
• Crystal sugar

Preparation

Step 1

Preheat oven to 325 degrees. Line 9X9 pan with foil or parchment, allowing edges to hang over opposite sides. In food processor, blend cranberries & powdered sugar until cranberries are finely chopped, transfer to mixing bowl. Blend butter into cranberry mixture until smooth, then add vanilla & salt. Stir in flour until completely combined. Press dough evenly into lined pan. Bake until firm & pale brown, about 30 min. Let cool in pan about 10 min. Run knife around edges & lift shortbread from pan, using parchment overhang. Gently score into 12 4 in. triangles & cool completely. Cut cookies @ score marks. Place melted chocolate in plastic bag, snip off small corner & drizzle over cookies. Sprinkle with crystal sugar. Store in airtight container.