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25 Days of Christmas Cookies – Cranberry Shortbread Cookies

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  • Author: Mavis Butterfield


  • 1 cup {2 sticks} unsalted butter, room temperature
  • 3/4 cup sifted powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried cranberries {dried cherries work well too.


  1. Preheat oven to 350 degrees
  2. Combine the butter, powdered sugar, vanilla, flour, and salt in a large mixing bowl {I like to use my KitchenAid  for this} and mix until creamy, then fold in the dried cranberries.
  3. Line an 8-inch square baking pan with parchment paper.
  4. Press dough evenly in the baking pan and bake for about 20 minutes or until the dough just starts to turn golden brown.
  5. When to cookie dough is finished cooking, cool the pan on a wire rack for about 10 minutes.  Carefully lift the parchment paper {and cookie dough} out of he pan and place on a cutting board.
  6. Use a 2-inch heart shaped cookie cutter, and carefully remove the cookies.  Store in an airtight container for up to 5 days {if they last that long Ha!}.