This cranberry shortbread cookies recipe combines the buttery smoothness of shortbread with the tart taste of cranberries. It’s sure to be a family favorite for a long time, and the kids and grandkids can help out too!
How To Make Cranberry Shortbread Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- 1/8 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup dried cranberries, finely chopped
Instructions
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Preheat oven to 325°F. Stir together flour and salt. Cut in the butter until the mixture turns into pea-sized crumbs.
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Gently stir in cranberries and form into a ball. Knead the dough until it's smooth.
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Divide the dough in half and roll it to 1/2-inch thickness on a floured cutting board.
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Use a knife to cut the flattened dough into 18-24 cookies.
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Place the cookies 1 inch apart and bake for 20-25 minutes until the bottoms begin to brown.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Serve.
Nutrition
- Sugar: 3g
- :
- Calcium: 2mg
- Calories: 70kcal
- Carbohydrates: 8g
- Cholesterol: 10mg
- Fat: 4g
- Fiber: 1g
- Iron: 1mg
- Potassium: 7mg
- Protein: 1g
- Saturated Fat: 2g
- Sodium: 13mg
- Vitamin A: 118IU
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