Cranberry Shortbread

Preparation:  15 min. Cooking: 25 min. Total: 40 min.
Recipe photo
  • 1 1/2 Cup all purpose flour
  • 1/2 Cup unsalted butter , softened
  • 4 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 4 Tbsp dried cranberries
Using an electric mixer on medium speed, beat flour, butter, sugar, salt and vanilla until combined. Dough will be crumbly but will hold together when pinched. Mix in cranberries.

Gather dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.

Preheat oven to 325 ℉. Line baking sheets with parchment paper or silicone liners.

Roll out dough to about 1/4 inch in thickness. Using a sharp knife, cut dough into 2 inch squares.

Carefully transfer squares to baking sheets. Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes. Then, transfer to wire racks to cool completely.
Calories
150 Cal
Fat
7.9 g
Carbs
18 g
Protein
1.7 g
Fiber
0.6 g
Sugar
5.9 g
Cholesterol
20 mg
Sodium
100 mg


Nutrients

Fiber     0.6 g
Fat     7.9 g
Sugar     5.9 g
Carbs     18 g
Protein     1.7 g
Calories     150 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     2 g
Fat, Sat     4.9 g
Fat, Trans     0 g
Fat, Percent     47 %

Vitamins

Vitamin, K     0.8 mcg     0.7 %
Vitamin, A     240 IU     7.9 %
Vitamin, B12     0 mcg     0.7 %
Niacin     1 mg     6 %
Riboflavin     0.1 mg     6.3 %
Vitamin, C     0 mg     0 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     0.5 %
Vitamin, E     0.3 mg     1.7 %
Panto, Acid     0.1 mg     1.7 %
Choline     3.5 mg     0.6 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     5 mcg     0.5 %
Phosphorus     19 mg     2.8 %
Magnesium     3.8 mg     0.9 %
Copper     0 mcg     2.9 %
Fluoride     0.3 mcg     7.8 %
Zinc     0.1 mg     1.1 %
Cholesterol     20 mg     0 %
Sodium     100 mg     6.6 %
Selenium     5.4 mcg     9.9 %
Manganese     0.1 mg     1.6 %
Potassium     20 mg     0.4 %
Iron     0.7 mg     9.3 %