Cranberry Shortbread Cookies
1-1/4 cups all-purpose flour
2 sticks butter, room temperature
1/2 cup Sugar
1/4 Light Brown Sugar pouch, packed
2 tsp vanilla extract
1/2 tsp salt
1 tea bag, single serving
1/2 cup dried sweetened cranberries
1/4 cup raspberry jam, optional
Preheat oven to 350 deg F. Line a cookie sheet with parchment paper or spray a cookie pan with non-stick cooking spray.
Sift the flour and place immediately in the freezer.
Mix the butter until smooth but not until light and fluffy. Add the sugar to the butter. Mix until very smooth but not until fluffy.
Add the brown sugar, vanilla extract, salt, contents of the tea bag and the dried cranberries. Add the cold flour all at once to the butter mixture. Blend until just combined. Do not over-mix!
Divide the dough into two equal portions. Roll each portion into a 10-inch cylinder. If the dough sticks, chill in the freezer for about 10 minutes.
Use a knife to cut the cylinder into 1/2-inch slices. Place the slices on parchment lined cookie sheets.
If desired press a thumb in the center of each cookie and fill with raspberry jam. Place in the oven until very light golden brown, about 13-18 minutes.
Makes 3 dozen cookies.