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Cranberry Shortbread Stars

My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped dried cranberries

Directions

  • In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.
  • Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  • Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
  • Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 87 calories, 5g fat (3g saturated fat), 14mg cholesterol, 74mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
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