Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
43 min.
45
97kcal

Suggestions


Indulge your taste buds with the delightful experience of making Cranberry Shortbread Cookies! Perfect for festive gatherings or as a sweet treat to enjoy with your afternoon tea, these cookies combine the rich, buttery flavor of traditional shortbread with the tartness of cranberries and the sweetness of white chocolate. Each bite offers a wonderful balance of textures and flavors that will leave you craving more.

What makes these cookies even more enticing is how simple they are to prepare. With a preparation time of just 43 minutes, they fit perfectly into a busy schedule, meaning you can whip up a batch for an unexpected guest or family get-together without a hassle. The recipe yields 45 delicious cookies, so there's plenty to share—or to keep all to yourself!

In addition to the delightful cranberry and white chocolate combo, the dough is enhanced with a touch of dried blueberries and semi-sweet chocolate chips, providing a burst of flavor in every mouthful. The shortbread's crumbly texture, tempered with the fruity additions, creates a delightful contrast that is hard to resist. Whether you're looking for a tasty dessert to finish off a meal or a snack to accompany your coffee, these Cranberry Shortbread Cookies are sure to impress and satisfy. Get ready for a cookie experience that celebrates the joy of baking and the pleasure of sharing delicious 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%