Cranberry Shortbread Stars
Shortbread and cranberries are a match made in pastry heaven. The star shape is a festive addition to any holiday cookie tray.
Photo: Taste of Home
| Servings|| Prep Time|| Cook Time|
| 3dozen|| 20minutes + chilling|| 15minutes per batch|
| Servings|| Prep Time|
| 3dozen|| 20minutes + chilling|
| Cook Time|
| 15minutes per batch|
- In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.
- Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
- Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.