Cranberry Shortbread Stars
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: about 3 dozen.
My family loves shortbread and I love cranberries, so I decided to put the two together to make cranberry shortbread cookies. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California
Ingredients
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1 cup butter, softened
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3/4 cup confectioners' sugar
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 cup finely chopped dried cranberries
Directions
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1.
In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.
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2.
Shape dough into a disk. Cover and refrigerate 30 minutes or until firm enough to roll.
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3.
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.
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4.
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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