Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
43 min.
45
97kcal

Suggestions


Indulge in the delightful flavors of our Cranberry Shortbread Cookies, a perfect treat that balances sweetness with a touch of tartness. These cookies are not just a dessert; they are a celebration of the holiday spirit, ideal for gatherings, festive occasions, or simply as a special treat for yourself. The combination of dried cranberries and blueberries adds a burst of fruity goodness, while the white and semi-sweet chocolate chips create a luxurious melt-in-your-mouth experience.

Prepare your kitchen for a warm embrace as the cookies bake, filling your home with an inviting aroma that can’t be resisted. With a buttery texture and just the right amount of crunch, each bite will transport you back to cherished memories around family and friends. Plus, they are quick and easy to make, taking just 43 minutes from start to finish, and yielding a generous batch that can serve up to 45 people.

Whether you’re busy with holiday preparations, looking for a delightful snack, or searching for the perfect dessert to accompany your afternoon tea, these Cranberry Shortbread Cookies are the answer. They are sure to impress both the eyes and the palate. So gather your ingredients, fire up the oven, and let the festivities begin with these scrumptious, homemade treats!

Ingredients

  • cups all purpose flour 
  • cup butter softened
  • 0.3 cup cornstarch 
  • 0.5 cup blueberries dried
  • 0.5 cup cranberries dried
  • 0.3 Teaspoon salt 
  • 0.3 cup semi chocolate chips sweet
  • 0.8 cup confectioner's sugar 
  • Teaspoon vanilla extract 
  • 0.3 cup chocolate chips white

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Preheat oven to 350F/180C for 15 minutes. Line cookie sheet(s) with parchment paper.In a bowl combine together the flour, salt and cornstarch. Set aside.In another large bowl, beat butter, sugar and vanilla using an electric mixer on medium speed, until light and creamy. This may take about 4-5 minutes.On low speed, gradually add flour mixture, beating until blended. Using your hands, knead to form a smooth dough.Now divide the dough into half and place it in two different bowls.To one part of the dough add the cranberries and white chocolate chips. Knead well.To the other half dough, add the blueberries and semi-sweet chocolate chips and knead well.Scoop out tablespoonfuls of dough and drop it about 2 inches apart on prepared cookie sheet. You may choose to flatten the dough very lightly or just give it a quick roll and leave it as it is.
  2. Bake in the oven for 13-18 minutes or until lightly browned around edges. Note that these cookies do not spread. Mine were done in 16 minutes.Cool for 5 minutes on sheet, then transfer to a rack and cool completely.

Nutrition Facts

Calories97kcal
Protein3.35%
Fat47.09%
Carbs49.56%

Properties

Glycemic Index
5.89
Glycemic Load
5.95
Inflammation Score
-1
Nutrition Score
1.3526086927918%

Flavonoids

Cyanidin
0.01mg
Myricetin
0.03mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:97.47kcal
4.87%
Fat:5.15g
7.93%
Saturated Fat:3.16g
19.72%
Carbohydrates:12.2g
4.07%
Net Carbohydrates:11.64g
4.23%
Sugar:6.54g
7.27%
Cholesterol:11.21mg
3.74%
Sodium:47.42mg
2.06%
Alcohol:0.03g
100%
Alcohol %:0.19%
100%
Protein:0.83g
1.65%
Selenium:2.15µg
3.08%
Vitamin B1:0.05mg
3.02%
Manganese:0.06mg
3%
Folate:10.41µg
2.6%
Vitamin A:127.13IU
2.54%
Fiber:0.56g
2.24%
Iron:0.39mg
2.16%
Vitamin B2:0.03mg
2.04%
Vitamin B3:0.36mg
1.79%
Copper:0.03mg
1.35%
Phosphorus:13.23mg
1.32%
Vitamin E:0.17mg
1.13%