Dried Cranberry Shortbread Cookie – a delicious recipe with All-purpose, u00bc, Butter, Powdered Sugar, Vanilla, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, sift the flour and salt.
2
Cream butter and powdered sugar in the 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. Gather dough and form it into a disk. Wrap the disk with plastic wrap and refrigerate for about 30 minutes to chill.
4
Preheat oven to 350 F. Line 2 baking trays with parchment paper.
5
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 the cookies on the prepared baking sheets about an inch apart. When done place trays in the refrigerator for about 15 minutes.
6
Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned. 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.
685
kcal
Calories
46
g
Fat
61
g
Carbs
7
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 6 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/4 teaspoons Salt, 2 sticks Unsalted Butter, Room Temperature, 1/2 cups Powdered Sugar, and more.
Yes, Dried Cranberry Shortbread Cookie 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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