Sunday, December 4, 2016

Sugared Cranberry Shortbread Cookies

I have been baking up some of my all-time favorite holiday recipes in the last week. Butter Tarts, Mincemeat Tarts and Almond Bark. I decided to try a new cookie this year and it is a GOOD one!

These Sugared Cranberry Shortbreads are a delight. They look so Christmassy. Plus they taste like a dream! They are tender and sweet with the tart cranberries contrasting with the coarse sugar coating is just so good!

What you need,

½ cup cornstarch
1 cup all-purpose flour
¾ cup butter, at room temperature
¼ cup icing sugar
¼ cup dark brown sugar
1 cup dried cranberries, chopped
¼ cup coarse sugar

In a bowl cream the butter and both sugars.  Stir in the flour and cornstarch until totally combined. Fold in the cranberries.

Lay out a large piece of saran wrap on the counter. Sprinkle the coarse sugar down the middle of the saran wrap. Place the dough in a log shape onto the saran wrap. Roll into a log about 2 inches in diameter, coating the outside of the log with the sugar. Put the dough log into the fridge for at least 30 minutes.

When you are ready to bake the cookies, heat the oven to 300 degrees.  Line a baking sheet with a silpat mat.

Slice the cookies with a sharp knife about ¼ inch thick. Bake for 12-15 minutes until the cookies are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Store the cookies in an airtight container for up to 5 days. They also freeze really well.

These cookies will make a perfect addition to your Christmas goodie plate. They are pretty and delicious and easy to whip up.


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