Dried Cranberry Shortbread
Buttery, crumbly, and infused with the tart sweetness of chopped dried cranberries, this Dried Cranberry Shortbread recipe is a festive treat that melts in your mouth with every bite. Perfect for holiday gatherings or everyday indulgence, these cookies boast a delicate, melt-in-your-mouth texture thanks to softened butter and powdered sugar. Each slice-and-bake round is studded with finely chopped dried cranberries, offering a pop of color and flavor in every bite. Optional granulated sugar sprinkled on top adds a hint of crunch and sweetness, making them extra irresistible. With just 20 minutes of prep time and no rolling or cutting shapes required, this recipe is ideal for bakers of all levels. Pair them with tea or coffee for a cozy, elegant treat, and enjoy the simplicity and sophistication of this timeless shortbread recipe!
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 100 grams Dried cranberries, finely chopped
- 2 tablespoons Granulated sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Gently fold in the finely chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
Transfer the dough to a sheet of plastic wrap and shape it into a log approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick rounds.
Place the rounds on the prepared baking sheet, spacing them about 1 inch apart. If desired, sprinkle the tops with granulated sugar for added crunch and sweetness.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even baking.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Dried Cranberry Shortbread! Store any leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 8.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
