Ingredients
1 ¼ cup all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter
1/4 cup granulated sugar
1/4 cup dried cranberries, finely chopped
Preparation
Preheat oven to 325°F. Stir together flour and salt. Cut in the butter until the mixture turns into pea-sized crumbs.
Gently stir in cranberries and form into a ball. Knead the dough until it’s smooth.
Divide the dough in half and roll it to 1/2-inch thickness on a floured cutting board.
Use a knife to cut the flattened dough into 18-24 cookies.
Place the cookies 1 inch apart and bake for 20-25 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Serve.
