Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
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Prep Time

Cook Time


Makes approx. 72 biscuits.


1-1/4 cups butter, softened
1 cup icing sugar
2-1/4 cups plain flour
140 grams Craisins® Original Dried Cranberries, chopped


Preheat oven to 160°C.

Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in dried cranberries.

Biscuits can be made into balls or flattened. To make round biscuits, roll dough into 2 - 3 cm balls. Place 12 at a time on ungreased baking sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and dust with additional icing sugar.

To make flat biscuits, form dough into 2 - 3 cm balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on baking sheet, making rounds approx. 5 cm in diameter. Bake 12 to 14 minutes. Cool.

Makes approx. 72 biscuits.

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