Cranberry shortbread stars are perfect for Christmas gift giving. The inclusion of craisins gives them a festive look.
Ingredients
250g butter, softened
125g caster sugar
2 cups (300g) plain flour
2/3 cup (90g) roughly chopped dried cranberries (craisins)
Instructions
Cream butter and sugar together with an electric mixer in a large mixing bowl until light and fluffy. Using a wooden spoon, mix through flour and cranberries until the mixture is smooth. Divide mixture into thirds. Form each third into a log shape with a 10cm diameter, wrap tightly in plastic wrap, roll gently into a cylinder and refrigerate for one hour or until firm.
Pre-heat oven to 160°C (140°C fan-forced). Line two baking trays with baking paper.
Slice logs into ½ cm slices, cut into star shapes and place on prepared baking trays. Bake for 10 minutes or until just firm. Remove to a rack and allow to cool.  Store in an airtight container.
