Cranberry Shortbread | Midwest Living

Cranberry Shortbread

Cranberry Shortbread

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  • Makes: 16 servings
  • Yield: 16 wedges
  • Prep 20 mins
  • Cool 5 mins
  • Bake 30 mins

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  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup butter
  • 1/3 cup snipped dried cranberries


  1. In a medium mixing bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs and starts to cling. Stir in cranberries. Form mixture into a ball; knead until smooth.
  2. To make wedges, on an ungreased cookie sheet pat or roll dough into a 7-inch circle. Cut into 16 wedges. Leave wedges in the circle (do not separate). Bake in a 325 degree F oven for 30 to 35 minutes or until edges just start to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet for 5 minutes. Transfer to wire rack to cool.

Nutrition Facts

(Cranberry Shortbread)

Servings Per Recipe 16, sat. fat (g) 4, chol. (mg) 15, Fat, total (g) 6, carb. (g) 12, pro. (g) 1, iron (mg) 1, vit. A (IU) 194, cal. (kcal) 103, sodium (mg) 41

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