Cranberry Shortbread Cookies

in Diana's Recipe Book

[Be the first to post a review!]

Servings: 6 dozen cookies

Ingredients: 1 1/4 cups unsalted butter, softened 1 cup confectioners' sugar 2 1/4 cups all purpose flour 1 package sweetened dried cranberries, chopped

Instructions: Preheat oven to 325°F (180°C). Cream butter and sugar until light and fluffy. Mix in flour, a little at a time. Stir in sweetened dried cranberries. Form dough into 1-inch 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 in diameter. Bake 12 to 14 minutes. Cool. Makes 6 dozen cookies

Source: Ocean Spray

Date: July 27, 2002

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County