Cranberry Shortbread Cookies Recipe

Step 1

Place the cranberries in a small bowl and cover with hot tap water. Allow to soak while preparing the dough.

Step 2

In the bowl of a mixer, cream together the butter and powdered sugar on medium-high speed until smooth and creamy; about 2-3 minutes. Scrape the sides of the bowl.

Step 3

Add the egg yolks and vanilla extract and mix on low speed to begin blending. Scrape the sides of the bowl then increase the speed to medium. Mix until well blended.

Step 4

In a bowl, whisk together the flour, corn starch, and salt.

Step 5

Add a little at a time to the mixing bowl while it is on low speed. Mix just until the dough comes together, and the flour is incorporated.

Step 6

Drain the cranberries and squeeze out any excess water.

Step 7

Add them to the mixer and stir in on low speed.

Step 8

Lay out a large sheet of waxed paper on the counter. Place the dough on the waxed paper and with floured hands, form into a log that is approximately 2 ½ inches in diameter. Roll up in the waxed paper and twist the ends.

Step 9

To add sprinkles, place the sprinkles in a shallow pan that is large enough to fit the cookie log. Refrigerate the dough for about 15 minutes then unroll the log and roll it in sprinkles. Reroll (use new waxed paper if needed).

Step 10

Refrigerate for at least 2 hours or overnight.

Step 11

Preheat oven to 350˚ F and line a baking sheet with parchment paper.

Step 12

Unroll the cookies and slice them into 18 equal pieces (about ½-inch thick).

Step 13

Place the cookies ½-inch apart on the baking sheet and bake for 10-12 minutes or until they are lightly browned on the edges.

Step 14

If using vanilla glaze, combine all in glaze ingredients together in a bowl and whisk until smooth.

Step 15

Dip half of each cookie in the glaze and place on a parchment on waxed paper lined baking sheet to dry. Add sprinkles while wet, if desired.