As everyone says shortbread is one of the simplest and easiest cookies to make..this recipe has a little sweetness and the tartness from the cranberries gives these cookies just the right amount of flavor.
This recipe is by Jennifer and go bold with butter; although tweaked a bit by me.
These are over the top tender and melt in your mouth goodness
hope you enjoy them as much as my family.
I made 2 batches of these one with the cranberries and one with white chocolate and nuts..both so good.
1In a large mixer bowl beat the butter and sugar on medium speed, add remaining ingredients,except the cranberries and nuts,until dough is combined. Dough will be crumbly but will hold together when pinched. Try not to handle dough to much. Mix in the cranberries and nuts.
2Shape dough into a flatten disk and wrap in plastic wrap. Chill for 30 minutes.
Preheat oven to 325^. Line cookie sheet with parchment paper.
3Remove dough from refrigerator and roll to a 10-inch square to 1/4 inch thickness. You can use round cookie cutter to cut out cookies, but I find the less you handle the dough the more tender the cookies are;So use a sharp knife and cut the dough into the size cookies you prefer- 2 inch squares are about right.
4Place cookies on parchment paper cookie sheets. Bake for 22-25 minutes, or until just lightly browned. Cool on pans for about 5 minutes. Place on paper bags or newspaper to cool completely. Can be frosted with orange glaze, if desired.
5There are so many ways to add to these cookies:
You can pinch off pieces of dough and roll into 1-inch balls and bake then when cook roll in powdered sugar or cinnamon-sugar
6or place nuts or fruit in the centers and bake.or brush baked cookies with butter and sprinkle tops with cinnamon-sugar.Or dip 1/2 of cookies in chocolate and or nuts.