Cranberry-Filled Shortbread Cookies

1. 1

   Preheat oven to 350 F/180 C.

2. 2

   In a mixing bowl, cream together the butter and sugar. You can use a hand blender or a stand mixer; both will work. Add flour and cornstarch and mix together but be careful not to over-mix.

3. 3

   Roll out the mixture on a surface floured with a little cornstarch. Roll it to around 1/4 inch/3-4mm thick. It will probably crack, but don't worry. Just put the crumbles to one side and add them to the leftovers after cutting.

4. 4

   Cut the dough into squares or rectangles around 1 1/4 to 1 1/2 inch/3 - 4cm across. Press together the leftover dough pieces. Roll them out again and cut more squares/rectangles until all of the mixture is used up.

5. 5

   Spoon a little jam on top of one square/rectangle, around 1/2 teaspoons for the suggested size. Put another square/rectangle on top and press edges together. It's easiest to do this by gently pressing with the side of a knife.

6. 6

   Place shortbread on a parchment paper-lined baking tray and bake for approximately 10 minutes until lightly golden. Remove from oven. Remove cookies onto a cooling rack while still warm, or at least ensure they are loosened on the tray. You can sprinkle with some powdered sugar while still warm if you like.

7. 7

   This is the traditional Scottish shortbread I used to make and eat growing up in Scotland. I added a New England twist by using the cranberries we got at the cranberry harvest near my new home in MA.

* Per serving · 4 servings · Values may vary.

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