Dried cranberry shortbread cookie


by: Oh Sweet Day!



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serves: 20

2 cups all-purpose flour

1/4 teaspoon salt

2 sticks unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup finely chopped dried cranberries

Nutrition Facts
Dried cranberry shortbread cookie

Servings Per Recipe: 20

Amount per Serving

Calories: 143

  • Total Fat: 9.3 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 24.3 mg
  • Sodium: 31.3 mg
  • Total Carbs: 13.8 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 4 g
  • Protein: 1.4 g

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1.  In a large bowl, sift the flour and salt.

2.  Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.

3.  Reduce the speed to low and beat in the flour mixture and dried cranberries until just incorporated.

4.  Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

5.  Preheat oven to 350F. Line 2 baking trays with parchment paper.

6.  On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds or other shapes using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.

7.  Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.

8.  Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

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