Crumbly Cranberry Shortbread Cookies

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Unfortunately these cookies did not come out exactly like I had hoped. They did however taste really good so I’ll make them again one day. I think my butter was too soft and they just fell apart. On the good side, I was able to get these three cookies out with a cookie cutter and take a picture before the rest fell to a crumbly cranberry mess.

Here’s the recipe if you’re interested.

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Yield: one dozen cookies

Cranberry Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour
• 1/2 teaspoon coarse salt
• 1/2 cup finely chopped dried cranberries

Instructions

1. Preheat oven to 325. Mix all ingredients except cranberries in a large mixing bowl with a wooden spoon until combined and not too creamy. Then stir in cranberries.
2. Press dough evenly into an 8-inch square baking pan. Bake 30 minutes or until firm and pale golden. Cool on a wire rack for about 20 minutes. Remove and place on work surface. Use small 2" cookie cutter. Makes about a dozen cookies.

Notes

From Martha Stewart Holiday Cookies 2006