tasty tuesday ~ martha's cranberry coins...

Cranberry happiness!

We are almost there my friends. It's Day 20 of our 25 Days of Christmas Treats Extravaganza!! I love cranberries. I am sure you've noticed by now. I also love shortbread. This recipe combines both. Don't these look absolutely lovely. They are screaming holiday happiness!! These just melt in your mouth they are so wonderful and quite simple to make. It will take a bit of time since the dough has to set for a few hours but they will be worth the wait. I promise!

Happy Baking!
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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Homemaker Mondays @ 11th Heaven's Homemaking Haven, Made by You Mondays @ Skip to my Lou,  Tuesday's Tasty Tidbits, Nap Time CreationsBalancing Beauty and Bedlam , Made From Scratch Tuesday @ From Mess Hall to BistroTotally Tasty Tuesday @ Mandy's Recipe BoxDomestically Divine Homemaking Link Up Delicious DishesTempt Your Tummy TuesdayTuesdays at the Table33 Shades of Green, as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
shortbread +  dried cranberries = absolute perfection!
Martha's Cranberry Coins
(Recipe from MarthaStewart.com)

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup chopped dried cranberries

Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.

On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)

Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.

Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.