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.
Jen
No comments:
Post a Comment