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Cranberry Shortbread Cookies recipe

A tender shortbread cookie laced with bitsof finely chopped dried cranberries.

Recipe: Cranberry ShortbreadCookies

1 1/4 cups butter, softened
1 cup confectioners/powdered sugar
2 1/4 cups all purpose flour
1 (6-ounce) package Craisins® Original Sweetened Dried Cranberries,finely chopped*

  • Preheat oven to 325°F (160°C).
  • Cream butter and sugar until light andfluffy. Mix in the flour, a little at a time, until combined.Stir in sweetened dried cranberries.
  • Cookies can be made into balls or flattened.
  • To make round cookies, roll dough into1-inch balls. Place 1 dozen at a time on ungreased cookie sheets.Bake 15 to 17 minutes. Remove from sheets; cool slightly anddust with additional powdered sugar.
  • To make flat cookies, form dough into1-inch balls as directed above. Using the bottom of a glass dippedin granulated sugar, flatten balls on cookie sheet, making rounds2-inches in diameter. Bake 12 to 14 minutes. Cool.

    Makes 6 dozen cookies.

    * For orange-flavored cookies, use Craisins®Orange Flavor Sweetened Dried Cranberries and 2 teaspoons gratedorange peel.

    Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.

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