CRANBERRY SHORTBREAD STARS

CRANBERRY SHORTBREAD STARS RECIPE
   
My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California

MAKES: 36 servings

TOTAL TIME:
Prep: 20 min. + chilling
Bake: 15 min./batch

INGREDIENTS
1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

DIRECTIONS
In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.

Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.

Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: about 3 dozen.

Originally published as Cranberry Shortbread Stars in Cookies & Candies Bookazine 2014, p14