Cranberry Shortbread Cookies
Makes 100 to 120 cookies depending on thickness
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g unsalted butter (softened)
- 80 g icing sugar
- 1 tsp vanilla extract
- 1.5 - 2 tsp salt (to taste)
- 400 g plain flour
- 100 g corn starch
- 80 g dried cranberries (chopped)
Instructions
- 1
Chop dried cranberries coarsely and set aside.
- 2
Add softened butter into a mixing bowl.
- 3
Add icing sugar and cream butter and sugar until pale yellow.
- 4
Add salt and vanilla extract, mix evenly.
- 5
Add plain flour and cornstarch.
- 6
Mix slowly until mixture comes together.
- 7
Add chopped dried cranberries and mix evenly.
- 8
Line a U shaped cookie mould with baking paper
- 9
Gather dough together and form into a ball.
- 10
Take out some dough and fill up the lined mould..
- 11
Press dough in tightly and wrap it with the baking paper.
- 12
Remove the wrapped dough from the mould and chill it in the fridge for at least an hour.
- 13
Remove dough from fridge, unwrap and slice about ⅛ to ¼ inch thick pieces.
- 14
Arrange pieces on a baking tray lined with baking paper.
- 15
Bake in preheated oven at 160C until lightly brown. About 15 to 20 mins for ¼-inch thick cookies. About 10 to 15 mins for ⅛-inch thick cookies.
- 16
Remove the tray from the oven and cool on a cooling rack.