Dried Cranberry Shortbread Cookies
 
Makes about 30
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (32 grams) finely chopped dried cranberries
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
  5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week
Recipe by Bake from Scratch at https://bakefromscratch.com/dried-cranberry-shortbread-cookies/