Cranberry Shortbread – a delicious recipe with flour, sugar, salt, butter, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead till smooth. Divide into 2 equal portions.
2
Pat each portion into an 8, inch circle, on an ungreased cookie sheet. With finger, press to make a scalloped edge. With a knife cut each round into 16 wedges. Leave wedges in the circle. Bake in a 325 oven for 25 to 30 minutes, or until bottom is browned and center is set.
3
Or to make strips or rounds, pat or roll half the dough to 1/2 inch thickness. Cut into 24 2x1 inch strips. or using a 1 1/2 inch round cut into 24 rounds.
4
the cookie sheet for 5 minutes. Remove and cool on a cookie rack.
5
Cool on
777
kcal
Calories
47
g
Fat
83
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 cup sugar, 1/4 teaspoon salt, 1 cup butter, and more.
Yes, Cranberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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