Shortbread is one of the finest examples of just a few basic ingredients making something incredibly delicious. I have a bit of a shortbread weakness. It’s one of my favorite things to bake. And to eat, too, for that matter.
These little cookies aren’t too sweet. The cranberries add a bit of sweetness as well as some tartness. They’re pretty perfect for an everyday treat and just fabulous for a cookie tray. (Are we already thinking about that?!?)
While you can substitute any dried fruit, I love dried cranberries. Of course, this is the time of year that at least some of our food thoughts turn to cranberries. Using dried cranberries, though, allows you to enjoy these any time of year.
If you like, use a cookie cutter for cutting the cookies. I like the look of them from just cutting them with a knife. They may be a tad less uniform, but they are more interesting this way.
- 1 & 1/2 cups all-purpose flour
- 10 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup dried cranberries
Using an electric mixer on medium speed, beat flour, butter, sugar, salt, and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.
Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.
Roll out dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.
Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.