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Cranberry Shortbread Cookies

Print Recipe
Course Dessert

Ingredients
  

  • 10 Tablespoons Unsalted butter, room temperature
  • ½ Teaspoon Vanilla extract
  • ½ Cup Powdered sugar
  • ½ Teaspoon Salt
  • 1 ½ Cups Flour
  • 1 Cup Dried Cranberries, chopped
  • ½ Cup Pecans, chopped

Instructions
 

  • In mixer, cream together butter and vanilla extract.
  • Add powdered sugar and salt and mix until combined and smooth.
  • Slowly add flour and mix well. Scrap down bowl as needed.
  • Fold in cranberries and pecans (dough will be crumbly).
  • Transfer dough to plastic wrap and press into round log.
  • Put in freezer for 45 minutes.
  • Preheat oven to 350°. Take dough out and unwrap. Let set for 5-10 minutes if it's too hard to cut.
  • Cut dough into ½ inch slices and place on parchment lined cookie sheet. Bake for 10 minutes, rotating once after 5 minutes.
  • Remove from oven when bottom of cookies start to brown. Cool on baking sheet for 5 minutes then transfer to cooling rack.

Notes

Note: For holidays I rolled the cookie dough in red sprinkles before cutting. 
Phone users: sorry couldn't get picture to attach.