Cranbery Shortbread Cookies

Cranbery Shortbread Cookies




1 1/4 cups butter, softened

1 cup powdered sugar

2 1/4 cups all purpose flour

1 6-ounce package Craisins� Original Dried Cranberries, chopped*



Preheat oven to 325�F.



Cream butter and sugar until light and fluffy. Mix in the flour, a little at a

time, until combined. Stir in dried cranberries.



Cookies can be made into balls or flattened. To make round cookies, roll dough

into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15

to 17 minutes. Remove from sheets; cool slightly and dust with additional

powdered sugar.



To make flat cookies, form dough into 1-inch balls as directed above. Using the

bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet,

making rounds 2-inches in diameter. Bake 12 to 14 minutes. Cool.



Makes 6 dozen cookies.



* For orange-flavored cookies, use Craisins� Orange Flavor Dried Cranberries and

2 teaspoons grated orange peel.