Cranberry Shortbread Cookies
– Baking powder
– Dried cranberries
Using a mixer, beat butter and sugar at medium speed until fluffy. Add in egg and vanilla. Beat until blended.
Add flour and baking powder to the butter mixture. Stir until incorporated. Add cranberries and stir until just mixed.
Divide dough in half. Form each half into a log. Wrap each dough log with waxed paper and refrigerate until firm (at least 2 hours). Slice refrigerated dough into circles.
Place dough about 1 inch apart on ungreased cookie sheet.
Bake for 8-10 minutes or until set, but not brown. Remove from cookie sheet and cool on wire rack. Enjoy!