Rosemary Cranberry Shortbread Cookies

Makes about 20-24 small cookies

Ingredients

1 1/4 cup cake and pastry flour

3 tbs sugar

1/2 cup cold butter, grated

2 tsps rosemary, minced

1/2 cup dried cranberries, chopped into small pieces

1. In a large bowl, combine the flour and sugar. Add in the butter and combine with your hands, until a crumb-like dough forms.

2. Add in the rosemary and cranberries and combine. Roll out the dough and cut into whatever shapes you desire.

3. Line baking trays with parchment paper, and lay the cookies on the trays. Freeze for about 15-20 minutes. While the cookies are freezing, preheat to oven to 375F.

4. Bake the cookies for 10-15 minutes, or until browned.