Bakin’ Friends is back, and this month’s secret ingredient was…Cranberries! How festive, with American Thanksgiving just behind us and the holiday season in our midst. As soon as I heard I knew exactly what I wanted to bake – Cranberry Shortbread. I’ve been stockpiling Holiday cookie magazines for a few years and the Cranberry Coins in Martha Stewart’s Holiday Cookies 2010 issue were calling my name.
While the original recipe calls solely for Cranberries I took the liberty of adding Pistachios to half a batch to switch it up. Plus the red and green make these cookies extra festive.
Let me just say, these were super easy and uber delicious. In the end I made two batches, 8 dozen cookies in all, as the first batch was gone before I could package them up and ship them out. Try them, you’ll love ‘em.
- 1 Cup Butter, softened
- 3/4 Cups Icing Sugar, sifted
- 1 tsp. Vanilla
- 2 Cups Flour, sifted
- 1/2 tsp. Salt
- 1/2 Cup Dried Cranberries, chopped
- Prep time: 40 minutes
- Cook time: 20 minutes
- Servings: 36 Cookies
- Difficulty: easy
1. Beat butter, icing sugar, and vanilla with a wooden spoon until smooth. Add in flour and salt, stirring just until combined. Stir in dried cranberries before dividing dough into quarters.
2. On parchment, shape each quarter into a 1 1/2" diameter and 4" long log. Individually wrap each log in plastic and chill for 30 minutes (up to one day).
3. After removing the dough from the fridge and discarding the plastic wrap, slice the dough with a sharp knife into 1/4" thick rounds.
4. Place rounds on a parchment lined baking sheet and bake at 325 for 16-22 minutes, or until the edges begin to turn golden.