I love shortbread and sometimes will make a batch and dip half the cookie in melted chocolate but this time I had a bag of craisins (dried cranberries) and decided to throw some in with a little crushed corn Chex cereal.
Craisin Shortbread Crunch Cookies
3/4 cup softened butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 cup crushed cereal
1/2 cup craisins
3/4 cup softened butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1/2 cup crushed cereal
1/2 cup craisins
1. Preheat oven to 350 degrees F.
2. Cream the butter, sugar and vanilla until creamy.
3. Sift the flour, baking powder and salt.
4. Slowly add the dry to the wet, beating on low, adding the milk will turn it into a dough.
5. Stir in the crushed cereal and craisins.
6.Form into balls and place on a cookie sheet an inch apart. (these won't grow very big.)
7. Flatten lightly with a spoon or hand.
8. Bake for about 12 minutes or until golden. Let cool for a few minutes before removing from the tray. They will crumble if handled too soon.
4. Slowly add the dry to the wet, beating on low, adding the milk will turn it into a dough.
5. Stir in the crushed cereal and craisins.
6.Form into balls and place on a cookie sheet an inch apart. (these won't grow very big.)
7. Flatten lightly with a spoon or hand.
8. Bake for about 12 minutes or until golden. Let cool for a few minutes before removing from the tray. They will crumble if handled too soon.
Try to eat just one and walk away- I DARE YOU!
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