Cranberry Jewelled Shortbread Cookies

These cranberry jewelled shortbread cookies were sent to me by a friend for making at Christmas, but we were moving so I didn’t get a chance to try them.  I made them today and discovered that they are good, but that they spread while baking and needed to be reshaped as soon as they came out of the oven.

Cranberry Jewelled Shortbread Cookies

Cranberry Jewelled Shortbread Cookies

Cranberry Jewelled Shortbread Cookies

  • 1 1/4 cups (300 mL) butter, softened
  • 1 cup (250 mL) icing sugar
  • 2 1/4 cups (550 mL) all purpose flour
  • 1 pkg (142 g) Sweetened Dried Cranberries, chopped*

Preheat oven to 325°F (160°C).

Cream butter and sugar until light and fluffy. Mix in flour, a little at a time. Stir in Sweetened Dried Cranberries.

Form dough into 1-inch (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and sprinkle with icing sugar, use the bottom of a glass dipped in granulated sugar to flatten balls to rounds about 2 inches (5 cm) in diameter. Bake 12 to 14 minutes. Cool.

Makes 6 dozen cookies

 

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