Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
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6 dozen 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) Craisins® 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 Craisins® 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. Or 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.


Cranberry Shortbread Cookies

Cranberry Shortbread Cookies

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