Diana's Desserts - www.dianasdesserts.com
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|Servings: Makes 24 wedges or 48 strips or rounds|
This buttery shortbread is given an updated twist with the added dried cranberries. Very quick and easy!!!!
2 ½ cups all-purpose flour
½ cup sugar
¼ teaspoon salt
1 cup butter (no substitutes)
½ cup finely snipped dried cranberries
1. Stir together flour, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead until smooth. Divide dough in half.
2. Pat or roll each dough portion into a circle 8-inches in diameter on an extra-large ungreased cookie sheet. (If two 8-inch circles don't fit on one baking sheet, use two smaller sheets. Rearrange sheets in oven halfway through baking time.) Press edges with your fingers to make scallops. With a knife, cut each circle into 12 wedges, leaving circle shapes intact. Bake in a 325 degree F (160 C) oven for 25 to 30 minutes or until bottoms just start to brown and centers are set. Cut wedges apart to separate while warm.
3. Or, to make strips or rounds, pat or roll each dough portion on a lightly floured surface until 1/2 inch thick. Using a knife, cut into twenty-four 2 x 1-inch strips; or, using a 1-1/2-inch round cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake in a 325 degree F (160 C) oven for 20 to 25 minutes or until bottoms just start to brown. Makes 48 strips or rounds.
4. Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely.
Makes 24 wedges or 48 strips or rounds.
Note: To finely snip dried cranberries, toss them in a bowl with 1 tablespoon of the flour. Place cranberries and flour in a food processor bowl. Cover and process for about 30 seconds.
|Source: Better Homes and Gardens|
|Submitted By: Erica|
|Date: May 5, 2005|