Cranberry Shortbread Cookies

By LyndaD

Ingredients

• Time needed
• 15 min preparation + 20 min cooking
• Serving Size / Yield
• 18-24 servings
• Ingredients
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/2 cup unsalted butter (no substitute)
• 1/4 cup dried cranberries, finely chopped

Preparation

Step 1

Directions
Preheat over to 325. Stir together flour and salt; cut in the butter until the mixture turns into pea-sized crumbs. Gently stir in cranberries and form into a ball. Knead the dough until it's smooth.

Divide the dough in hald and roll it to a 1/2 inch thickness on a floured cutting board. Use a knife to cut the flattened dough into 18-24 cookies. Place the cookies 1 inch apart and bake for 20-25 minutes until the bottoms begin to brown. Cool on the baking sheet for five minutes before transferring to a wire rack so it finishes cooling.