CRANBERRY SHORTBREAD COOKIES

 

A few years back, I tried these lovely biscuits with my cuppa. It turned out they're my 'cup of tea'! I just loved the combined buttery taste with chewy cranberries!

I started looking for recipes to make them at home. It was actually much simpler than I initially thought. Even faster than simple butter cookies. And when I serve them, I always get the best of comments. Do try!

 


 

SERVES:
50 PIECES

PREPARATION TIME:
20 MINUTES

COOLING TIME:
1,5 – 2 HOURS

COOKING TIME:
13 - 15 MINUTES

TOTAL TIME:
35 MINUTES (WITHOUT COOLING)

 

 

INGREDIENTS

  • 240gr butter, at room temperature
  • 120 gr powdered sugar
  • 2 tsp vanilla powder or 1 vanilla pod
  • ½ tsp salt
  • 275gr flour for all uses
  • 90gr cranberries, chopped

 

PREPERATION

  1. Beat the butter to soften in a bowl. Add sugar, continuing to stir and add the vanilla, and salt. Gradually reduce speed adding flour in. Finally, sprinkle the chopped cranberries, stirring once again to spread evenly.
  2. Split the mixture into two and each of them on to cling film and wrap it, making a 'sausage' with 4cm diameter.
  3. Fridge them for 1.5 to 2 hours until hardened.
  4. Take them out and cut into slices about 1 cm thick using a sharp knife.
  5. Place them on the baking tray, allowing a 3 cm gap between them and bake in preheated oven at 180C (Celsius) degrees for 13-15 minutes.
  6. Take them out and wait five minutes before using a spatula to place them on the rack to cool.

ENJOY!