1 c. butter, softened
1 1/2 c. confectioners' flour
1 egg
1 tsp. flavoring (vanilla or orange or cranberry juice)
2 1/2 c. flour
1-2 tsp. brewers yeast (optional)
1-2 c. fresh cranberries, ground up

Cream the butter, sugar, egg and flavoring well. Blend in flour and brewers yeast.

In a blender or food grinder, grind fresh cranberries with juice (orange or cranberry) as needed to help the grinding.

Mix ground cranberries into dough. Cover mixture and chill for at least 2 hours. Roll dough 1/8 to 1/4 inch thick. Cut out using Thanksgiving season cookie cutters (turkey, autumn leaf, cornucopia, etc.) Bake at 350 degrees for 8-10 minutes. Makes 3-5 dozen cookies, depending on cookie cutter size.