Cranberry Shortbread Cookies

8 Reviews
88% would make this recipe again

The addition of cranberries to these buttery-tasting shortbread cookies make them an ideal holiday gift.

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1 cup butter, unsalted, diced 200 g
1 cup sugar 200 g
3/4 cup dried cranberries 100 g
1 tsp vanilla extract 5 mL
3 cups pastry flour 400 g
1/4 tsp baking powder 0.4 g
1/3 cup milk, partly skimmed, 2% 85 mL

Before you start

A blender or food processor will be very useful for this recipe.


Preparing the dough

  1. Whisk the butter, sugar and vanilla in a medium bowl with a blender, until the mixture becomes pale, about 5 min.
  2. Add the cranberries to the mixture, then mix well. In another bowl, mix the flour together with the baking powder. Incorporate this mixture to the cranberry-butter mixture.
  3. Roll the dough into one or two 1 ½ inch (4 cm) thick rolls then wrap them in plastic wrap. Refrigerate until firm, about 2 h. The cooling step will make the dough easier to cut into cookies.

Baking the cookies

  1. Preheat the oven to 175ºC/350º. Line a large baking sheet (about 30 x 38 cm) with parchment paper.
  2. Lightly flour a work surface. Cut the rolls into 1/3 inch (¾ cm) cookies. Transfer the cookies to the prepared baking sheet, spacing them about 5 mm apart.
  3. Brush the cookies with milk and sprinkle with sugar.
  4. Bake in the middle of the oven until the cookies turn light brown around the edges, about 12 min depending on the cookies' size and thickness. Let the cookies stand on the sheet 1 min, then using a metal spatula transfer them to racks.
  5. When completely cooled, the cookies may be stored in airtight containers at room temperature.


The dough can be prepared ahead and kept in the refrigerator for up to 2 days, or up to 2 months in the freezer.

Nutrition Facts Table

per 1 serving (10 g)


% Daily Value




2 g

3 %

Saturated 1.3 g
+ Trans 0.1 g

7 %


10 mg


0 mg

0 %


7 g

2 %


0 g

1 %


3 g

Net Carbs

7 g


0 g

Vitamin A

2 %

Vitamin C

0 %


0 %


3 %


This recipe is :
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Milk and Alternatives 0
Fats ½
Other Foods 0

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8 Reviews (8 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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