Friday, November 30, 2007

cranberry shortbread

2 cups butter
1 cup icing sugar
3 cups flour
1/2 cup corn starch
2 cups dried cranberries

Cream butter and sugar.
Add flour and corn starch gradually and beat till fluffy.
Add cranberries and mix by hand until the batter clings together.
Shape into logs and refrigerate.
When thorougly chilled, slice and place on cookie sheets
Bake at 350 for 12-14 minutes.

The shortbread recipe above is from my Mom. I got the idea of adding cranberries to shortbread from Rita T. - our church's domestic diva (although I see it's elsewhere on the net). She also suggested adding chopped nuts like pecans, hazelnuts or walnuts.


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