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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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)
Directions
Step 1
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.
Step 2
Add the vanilla extract and mix until combined.
Step 3
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.
Step 4
Gently fold in the finely chopped dried cranberries, ensuring they are evenly distributed throughout the dough.
Step 5
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.
Step 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 7
Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick rounds.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Serve and enjoy your delicious Dried Cranberry Shortbread! Store any leftovers in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (762.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3553.4 |
| Total Fat 189.8g | 0% |
| Saturated Fat 118.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 502.1mg | 0% |
| Sodium 1224.6mg | 0% |
| Total Carbohydrate 437.1g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 196.8g | |
| Protein 33.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.0mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 406.2mg | 0% |
Source of Calories