Cranberry-filled Shortbread Cookies

Preheat oven to 350 F/180 C.

In a mixing bowl, cream together the butter and sugar. You can use a hand blender or a stand mixer; both will work. Add flour and cornstarch and mix together but be careful not to over-mix.

Roll out the mixture on a surface floured with a little cornstarch. Roll it to around 1/4 inch/3-4mm thick. It will probably crack, but don’t worry. Just put the crumbles to one side and add them to the leftovers after cutting.

Cut the dough into squares or rectangles around 1 1/4 to 1 1/2 inch/3 – 4cm across. Press together the leftover dough pieces. Roll them out again and cut more squares/rectangles until all of the mixture is used up.

Spoon a little jam on top of one square/rectangle, around 1/2 teaspoons for the suggested size. Put another square/rectangle on top and press edges together. It’s easiest to do this by gently pressing with the side of a knife.

Place shortbread on a parchment paper-lined baking tray and bake for approximately 10 minutes until lightly golden. Remove from oven. Remove cookies onto a cooling rack while still warm, or at least ensure they are loosened on the tray. You can sprinkle with some powdered sugar while still warm if you like.

This is the traditional Scottish shortbread I used to make and eat growing up in Scotland. I added a New England twist by using the cranberries we got at the cranberry harvest near my new home in MA.