1/4 cup butter
1/2 cup brown sugar
2 cups flour
1 pinch salt
1/2 teaspoon vanilla
1/2 cup sweet and dried cranberries

Cream butter and brown sugar. Mix in flour and salt. Add vanilla and cranberries. Mix until it is clean from the bowl. Line 8" pan with parchment paper. Cook 250 degrees for 1 hour. Turn off the oven and go to bed. The short bread with be just right in the morning.

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NOTES : Featured at the Cranberry Tasting Affaire, November 17, 2001.

One-half cup of fresh or frozen cranberries can be used. Just slice in half or chop.

Recipe By : Diane MacMaster, Manager, Museum's Gift Shop