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Cranberry Filled Shortbread Cookies

Cookies:
1 cupunsalted butter at room temperature
1/2 cuppowdered sugar plus more for rolling out cookies
2 cupsunbleached all-purpose flour
1 teaspoonvanilla extract
Filling:
2 cupsfresh or frozen cranberries, washed and sorted
1 cupwater
1 cupgranulated sugar
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Cranberry Filled Shortbread Cookies - Instructions


1. Preheat oven to 350 degrees F.

2. Using hand or stand mixer, cream butter until light and fluffy. Add vanilla. With
mixer running, gradually add in powdered sugar. Add in flour, 1/2 cup at a time, until
just combined.

3. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

4. In a heavy bottom saucepan, combine cranberries, water, and sugar. Stir to combine.
Over medium heat, bring mixture to a boil. Once cranberries begin to pop and open,
lower heat and stir constantly for 5 minutes or until filling reaches until thickened
and coats the back of the spoon. Remove from heat, and pour cranberry mixture into

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Cranberry Filled Shortbread Cookies - Instructions Continued

bowl and allow filling to cool completely.

5. Remove cookie dough from refrigerator and roll out to 1/4-inch thickness on a
surface dusted with powdered sugar. Using 2-inch square cookie cutters, cut out
cookies. If dough gets too soft, return to refrigerator for 15 to 30 minutes.

6. Place cookies on ungreased baking sheet. Spoon a teaspoon of filling into the
center of the cookie. Lift the four corners of the cookie to the center and pinch
closed. Bake for 10 to 12 minutes or until edges of cookies just begin to turn golden
brown.

7. Remove from oven and place on a cooling rack. When cooled, dust cookies with
additional powdered sugar.

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