Crumbly, buttery shortbread is just the right amount of sweet from a roll in sugar, with a citrusy bitterness, and packed with fresh cranberries that give them a kick of sweet and sour.I don’t know about you, but basically from mid-October on, every time I walk into the grocery store I am basically accosted by giant stands of bags of cranberries. And this isn’t great for me, because here’s the thing – whenever you see a poll where people ask “canned or traditional” cranberry sauce, and…
