1-1/4 cups all-purpose flour, preferably unbleached
2 sticks unsalted butter, soft at room temperature
1/2 cup Imperial Sugar or Dixie Crystals Confectioners Powdered Sugar
1 Imperial Sugar or Dixie Crystals Redi-Measure Light Brown Sugar pouch (1/4 cup)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 Earl Grey tea bag, single serving
1/2 cup dried cranberries
1/4 cup raspberry jam, optional
Preheat oven to 350°F.
Sift the flour and place immediately in the freezer.
Mix the butter until smooth but not until light and fluffy. Sift the powdered sugar after measuring and add to the butter. Mix until very smooth but not until fluffy.
Add the brown sugar contents of the Redi-Measure pouch, vanilla extract, salt, contents of the tea bag and the dried cranberries. Add the cold flour all at once to the butter mixture. Blend until just combined. Do not over-mix!
Divide the dough into two equal portions. Roll each portion into a 10-inch cylinder. If the dough sticks, chill in the freezer for about 10 minutes.
You can freeze the dough cylinder for 40 minutes or keep wrapped in the freezer until ready to use. (Dough keeps for one month).
Use a knife to cut the cylinder into 1/2-inch slices. Place the slices on parchment lined cookie sheets.
If desired press a thumb in the center of each cookie and fill with raspberry jam. Place in the oven until very light golden brown, about 13-18 minutes.
Makes 3 dozen cookies.
Cranberry & Earl Grey Tea Shortbread Cookies
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