Carnegie Hall

This shortbread’s rich, buttery flavor is complemented by the cranberry’s delicious tartness. Makes 36 pieces.

8 oz. sugar
1 lb. unsalted butter (room temperature)
1 large egg
1 tsp. vanilla extract
1-1/2 lbs. all-purpose flour
1 tsp. kosher salt
1 cup dried cranberries, chopped

Using a stand mixer with paddle attachment or a hand mixer, cream sugar and butter on medium speed for 1 or 2 minutes until pale yellow, light, and fluffy. Add egg and vanilla, and continue mixing until combined. Sift flour and salt together. Add to butter mixture on low speed until combined. Fold in cranberries.

Place dough on a floured surface. Divide in half and form into two discs. Wrap tightly in plastic. Chill in refrigerator for at least 1 hour, or ideally overnight.

When you’re ready to bake, preheat oven to 325°F.

Roll out one disc until ¼-inch thick. Cut into rectangles using a sharp knife or a biscuit/cookie cutter. Repeat with second dough disc. Place cut shortbreads onto ungreased baking sheet. Bake 20 to 25 minutes until the edges begin to brown. Cool to room temperature before enjoying.