Makes 36 shortbread depending on size
- 8 ounce white granulated sugar
- 1 lb unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ lbs all purpose flour
- 1 teaspoon kosher salt
- 1 cup dried cranberries, chopped in food processor
- Using a stand mixer with paddle or hand mixer, cream butter & sugar on medium for 1-2 minutes until pale yellow, light & fluffy.
- Add egg and vanilla extra, continue mixing until combined.
- Sift flour and salt together. Add and mix on low until combined. Fold in cranberries.
- Turn out dough onto a floured surface. Form into two discs. Wrap tightly in plastic. Chill in refrigerator for at least one hour, ideally overnight.
- Once you are ready to bake cookies, preheat oven to 325°F.
- Roll out dough from one disc until ¼ inch thick. Cut into rectangles using a sharp knife or shape of your choice using a biscuit or cookie cutter. Repeat with second dough disc.
- Place cut shortbreads onto ungreased baking sheet. Bake for 20-25 minutes until the edges begin to brown. Allow to cool to room temperature before enjoying.
Celebrated pastry chef Hedy Goldsmith helms the kitchen at Verde at Perez Art Museum Miami as Executive Chef where she recently debuted a new menu. A 2012 and 2013 James Beard Award Finalist for the nationally-contested Outstanding Pastry Chef, Goldsmith also authored “Baking Out Loud: Fun Desserts With Big Flavors,” and has been featured on the TODAY Show, Food Network and its show “Iron Chef America,” where her all-star team of women defeated Chef Bobby Flay, The New York Times, PEOPLE Magazine, and other programs and publications.
Goldsmith sweetened up and revolutionized the Miami culinary scene with her signature, retro-modern desserts at Michael’s Genuine Food and Drink, by James Beard Award-winning chef Michael Schwartz, before she moved to Los Angeles, where she launched three product lines under Sweet Hedy. She returned to Miami with her wife and their two Shih Tzus in 2018.