Cranberry Shortbread Stars Recipes

Steps:

• In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Steps:

• Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
• Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
• Bake in the preheated oven until firm but not browned, about 10 minutes.

Steps:

• Preheat oven to 325 degrees F.
• Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
• Stir in cranberries, then form into a ball & knead until smooth.
• Divide dough in half.
• On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
• Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
• Bake 20-26 minutes or until bottoms just start to brown.
• Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

Steps:

• Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.

Steps:

• Shortbread Shells:.
• In a large bowl whisk together the flour and sugar.
• Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
• In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
• Gather into a ball and turn out onto a floured surface.
• Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
• On a lightly floured surface roll out the dough to 1/4 inch thickness.
• Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
• Fit into mini muffin tin and freeze for 30 minutes.
• Filling:.
• Preheat Oven to 350 degrees For 180 degrees Celsius.
• In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
• Stir in cranberries and walnuts.
• Spoon the mixture into shells.
• Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
• Let cool on a rack for one minute and then run a metal spatula to loosen.
• Using a metal spatual tranfer tarts to cooling rack.
• Store layered with wax paper in an airtight container for 3 days.
• These can be frozen up to 2 weeks.