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dried
cranberry shortbread
* adapted
from a martha stewart recipe |
ingredients:
2 cups unsalted butter, room temperature
1 1/2 cups sifted confectioner's sugar
2 teaspoon pure vanilla extract
3 1/2 cups sifted all-purpose flour
1/2 cup sifted corn starch or rice flour
1 teaspoon salt
1 cup whole dried cranberries
directions:
1. Heat oven to 325F with a rack in the centre. Whip butter, sugar and
vanilla in the bowl of a free-standing mixer. Add flour and cornstarch/rice
flour and salt in batches and beat until all are combined, but not too
creamy. Stir in cranberries.
2. Pat dough evenly into a 9" x 17" cookie tray. Bake until
just beginning to turn golden, about 20 - 25 minutes. Place pan on cooling
rack until cook enough to touch, about 15 minutes. Using a 1 1/2"
- 2" heart cookie cutter, cut out cookies, removing from cookie sheet
and leaving to cool completely on cooling rack. Use a paring knife to
trim stray bits of cranberry from edges.
3. Since the dough is cooked and you can't re-roll the stray bits, you'll
just have to eat them.
notes:
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this is a double batch - the first time I made them (January, 2004),
there just wasn't enough...a double batch is perfect! It makes about
3 dozen cookies
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cookies
will keep for 5 - 7 days at room temperature in an airtight container.
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I have made these in the shape of stars
and of hearts - they could be just about any easy-to-cut-out shape;
squares, circles, bells, holly leaves...
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next
time I am going to try adding a bit more dry ingredients and rolling
the dough out, to use more and eat less of it...mmm...shortbread
cookie bits...gimme!
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