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Martha's Cranberry Shortbread

Dried Cranberry Shortbread

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped dried cranberries or cherries
  1. Preheat oven to 350 degrees.
  2. Place all dry ingredients into bowl of a food processor, pulse the blades a few times to mix. (If you do not have a food processor you can mix in a bowl with a wooden spoon)
  3. Cut butter into cubes and add vanilla. 
  4. Mix the dough until it starts to clump together.  Do not mix it much more than this or your shortbread will be tough.
  5. Scoop the dough into balls and place on a baking sheet.

Store any leftover dough in The Smart Cookie.