Cranberry Thyme Shortbread Slice Cookies

In a large mixing bowl, beat butter with a handheld mixer until smooth. Add powdered sugar and continue mixing until smooth. Beat in egg yolks, vanilla, dried cranberries, thyme and lemon zest. Gradually add flour and continue beating, just until flour is mixed in.

Form half of the dough into a ball, then cover with plastic wrap. Repeat with remaining half and refrigerate dough balls for 30 minutes.

Roll each chilled dough ball into two uniform logs, roughly 1 1/2″ thick and 12″ long. Refrigerate for one hour (or until ready to bake).

When you are ready to bake, preheat oven to 350ºF. Remove the logs from the refrigerator and roll each in granulated sugar. Use a very sharp knife to slice each log into cookies 1/2″ thick and place each cookie onto a parchment paper-lined baking sheet (note: cookies do not spread very much during baking).

Bake cookies for 10-12 minutes, until they are set but not brown. Remove from the oven and immediately transfer to a wire rack to cool.

Store in an airtight container.