Recipe: Cranberry-Sage Cookies
1 cup butter, softened
1/2 cup powdered sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup sweetened dried cranberries, chopped
1 tablespoon chopped fresh sage leaves
In a large bowl, beat butter with an electric mixer on medium speed for 2 minutes or until creamy.
Add powdered sugar and cornstarch; beat on medium speed for 3 minutes or until well blended. Add flour,
beating until blended. Stir in vanilla, cranberries and sage. Gather dough into a ball; flatten into a
6-inch round. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Heat oven to 375°F. On lightly floured surface, roll dough until 1/8 inch thick. Cut with 2-inch
round cookie cutter or other shaped cutter. On ungreased cookie sheets, place cutouts about 1 inch apart.
Bake 8 to 9 minutes or until set. Cool 5 minutes. Remove cookies from baking sheets and transfer to
cooling racks. Allow to cool and enjoy.