Preparation: 15 min.
Cooking: 25 min.
Total: 40 min.
- 1 1/2 Cup all purpose flour
- 1/2 Cup unsalted butter , softened
- 4 Tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 4 Tbsp dried cranberries
Using an electric mixer on medium speed, beat flour, butter, sugar, salt and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.
Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 325 ℉. Line baking sheets with parchment paper or silicone liners.
Roll out dough to about 1/4 inch in thickness. Using a sharp knife, cut dough into 2 inch squares.
Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.