12 Days of Christmas Recipes, Day One: Shortbread Cranberry Cookies for Santa
Columnist Bonnie Baker Cowan gives us 12 delicious recipes for the holiday season. Check zoomermag.com everyday for a new recipe!
With the flavors of cranberries and cinnamon, these shortbread cookies are perfect to leave for Santa on Christmas Eve. They can also be packed in small festive cookie tins for gifts or just enjoyed with a cup of tea.
2 cups all-purpose flour 550 mL
½ cup granulated sugar 125 mL
¼ tsp salt 1 mL
¾ cup cold unsalted butter 175 mL
2 to 3 tbsp milk 50 mL
1 tsp cinnamon 5 mL
1 cup brown sugar, packed 250 mL
3 tbsp soft unsalted butter 50 mL
1 tbsp all-purpose flour 15 mL
¼ cup dried cranberries 50 mL
Combine flour, sugar and salt in large bowl or food processor. Cut butter into small diced pieces and add to flour mixture. Using pastry blenders or pulse on food processor, combine until butter is crumbly and about the size of small peas. Sprinkle enough milk over to gather dough into two balls. Wrap in waxed paper and set aside.
Meanwhile, make filling. Combine all ingredients in small bowl.
On a lightly floured surface, roll out each piece of dough to ¼-inch thickness into a rectangle about 8 by 12 inches. Spread half the filling over each rectangle. Starting at the long side, roll up dough into long roll. Wrap each cookie dough roll in waxed paper and refrigerate at least 2 hours.
Line a cookie sheet with parchment paper and preheat oven to 350 degrees F. With sharp knife, slice cookie rolls into ¼-inch slices and place on paper-lined cookie sheet. Bake 15-17 minutes or just until cookies begin to turn golden. Do not brown. Let cool completely.
Store in airtight containers up to one week or in fridge longer. Makes about 48 cookies.
-Bonnie Baker Cowan