Ingredients
1
cup butter, softened
1/2
cup powdered sugar
2
tablespoons cornstarch
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon vanilla
1/2
cup sweetened dried cranberries, chopped
1
tablespoon chopped fresh sage leaves
Preparation
In large bowl, beat butter with electric mixer on medium speed 2 minutes or until creamy. Add powdered sugar and cornstarch; beat on medium speed 3 minutes or until well blended. Add flour, beating until blended. Stir in vanilla. Stir in cranberries and sage. Gather dough into a ball; flatten to 6-inch round. Wrap dough in plastic wrap; refrigerate 1 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 from cookie sheets to cooling racks. Cool completely before storing.
