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Cranberry Shortbread
Cool: 5 mins
Bake: 30 mins at 325°F
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 cup butter
- 1/3 cup snipped dried cranberries
Directions
1. In a medium mixing bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs and starts to cling. Stir in cranberries. Form mixture into a ball; knead until smooth.
2. To make wedges, on an ungreased cookie sheet pat or roll dough into a 7-inch circle. Cut into 16 wedges. Leave wedges in the circle (do not separate). Bake in a 325 degree F oven for 30 to 35 minutes or until edges just start to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet for 5 minutes. Transfer to wire rack to cool.
