Kitchen Tip:
For the large, open star piping tip, we used Ateco #8.
Storage Tip:
Cookies will keep well stored in an airtight container up to 5 days.
186
PREP TIME
20 min
TOTAL TIME
1 h
Makes
20 minutes
Photo, Erik Putz. Food styling, Irene Ngo.
As beautiful as they are tasty, these cookies add cranberries to whipped shortbread.
1. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment.
2. Sift flour with cornstarch and salt in a medium bowl. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until very pale and fluffy, 4 to 5 min. Add milk, zest and vanilla and beat for 1 min.
3. Reduce speed to low and beat in flour until just combined. Stir in cranberries. Spoon half of batter into a piping bag fitted with a large, open star tip. Squeeze bag and pipe batter into an ‘S’ shape (about 2 in. long and 1 in. wide), 1 in. apart, on a prepared sheet. (Cookies will spread as they bake.)
4. Bake until edges are dark golden, 15 to 17 min. Let stand on sheet for 3 min, then transfer to a rack to cool completely. Repeat with remaining dough.
Kitchen Tip:
For the large, open star piping tip, we used Ateco #8.
Storage Tip:
Cookies will keep well stored in an airtight container up to 5 days.