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Cranberry Shortbread

I absolutely love shortbread. Who doesn’t like shortbread?  Melt in your mouth, buttery goodness. And, for me, it always has to be butter. Yes, you can make them with margarine. But why would you?

Cranberry Shortbread

This recipe is fairly classic, with a non-traditional twist. Cranberries. Or, to tell the truth, I’m using Craisins. Which are really cranberries, masquerading as raisins. Sounds complicated, but it’s really very yummy. Just soak your dried cranberries for about an hour in water, or simmer gently for five to ten minutes, then drain well.  If you really want to go nuts, try reconstituting – which is just the most fancy way of saying soak ’em –  in orange juice. Adds a whole new dimension.

Here’s what you need:

1/2 cup icing sugar

1/2 cup cornstarch

1 cup all purpose flour

3/4 cup butter

1/4 cup coarsely chopped dried cranberries (or Craisins!)

Preheat oven to 300.

Sift flour, cornstarch and icing sugar together. Blend in softened butter until a soft dough forms.  Stir in chopped cranberries and mix well.

Turn mix out onto Saran Wrap and form log shape. Fully wrap dough with cling film and place in fridge for 15 minutes.

Remove from fridge and slice into 1/4 inch thick slices. Place 12 at a time on regular sized cookie sheet (you should be able to do all the one time on a commercial sized cookie sheet.)

Bake for approximately 12 – 14 minutes, watching carefully and remove from oven when edges turn brown.

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One Response

  1. Can nuts be added to this recipe?

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