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about 4 dozen cookies

Delicious, tender, buttery shortbread.
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.


  • 1 cup butter, room temperature
    1 cup icing sugar, sifted
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    2 cups all-purpose flour
    1/2 cup dried cranberries


  • With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
    Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
    Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
    Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Cranberry shortbread

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