i need RECIPE FOR CRANBERRY SHORTBREAD?

Answer 1

Cranberry Shortbread*

1 cup softened unsalted butter
1/2 cup superfine sugar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp. salt
2/3 cup coarsely chopped dried cranberries
1/4 cup minced crystallized ginger

Line one large or two small baking sheets (to accomodate three 6-inch rounds) with parchment paper.

In a bowl with an electric mixer, cream the butter and sugar until light. With the mixer on low, add the dry ingredients slowly, and the cranberries and ginger, mixing just until crumbly. Transfer dough to a lightly floured surface. Gently knead until it just comes together. Divide dough into three balls and transfer to baking sheets, pressing each into a round about 6 inches in diameter. With a large, sharp knife, cut eacjh round into eight wedges. Do not pull sections apart. With a small knife, score the edges of each round to create a scalloped edge. With the tines of a fork, decoratively score the top of the dough. Chill for at least 15 minutes.

Preheat oven to 350 degrees.

Bake the shortbread for 25 to 30 minutes, or until edges are lightly browned. Let cool for 15 minutes and transfer to racks to cool completely. Shortbread can be cut into wedges while warm or kept in rounds to be cut at serving time.

Makes 24 cookies.


*dough requires refrigeration

Answer 2

Ingredients
2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup butter (no substitutes)
1/2 cup finely snipped dried cranberries

Directions
1. Stir together flour, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead until smooth. Divide dough in half.

2. Pat or roll each dough portion into a circle 8-inches in diameter on an extra-large ungreased cookie sheet. (If two 8-inch circles don't fit on one baking sheet, use two smaller sheets. Rearrange sheets in oven halfway through baking time.) Press edges with your fingers to make scallops. With a knife, cut each circle into 12 wedges, leaving circle shapes intact. Bake in a 325 degree F oven for 25 to 30 minutes or until bottoms just start to brown and centers are set. Cut wedges apart to separate while warm.

3. Or, to make strips or rounds, pat or roll each dough portion on a lightly floured surface until 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips; or, using a 1-1/2-inch round cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake in a 325 degree F oven for 20 to 25 minutes or until bottoms just start to brown. Makes 48 strips or rounds.

4. Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely. Makes 24 wedges or 48 strips or rounds.

Note: To finely snip dried cranberries, toss them in a bowl with 1 tablespoon of the flour. Place cranberries and flour in a food processor bowl. Cover and process for about 30 seconds.

Answer 3

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