 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one! Ingredients:
2 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1/4 teaspoon salt |
1 cup unsalted butter (no substitute) |
1/2 cup dried cranberries, finely chopped |
Directions:
1. Preheat oven to 325 degrees F.
2. Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
3. Stir in cranberries, then form into a ball & knead until smooth.
4. Divide dough in half.
5. On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
6. Use a knife & cut into 24 2 x1 strips, then place these strips 1 inch apart on an ungreased baking sheet.
7. Bake 20-26 minutes or until bottoms just start to brown.
8. Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
|
|