Best 2 Dried Cranberry Shortbread Recipes

Savor the delightful combination of tart and sweet with our delectable Dried Cranberry Shortbread recipe. This classic shortbread cookie is elevated with the addition of plump, dried cranberries, creating a burst of flavor in every bite. Indulge in the buttery, crumbly texture of the shortbread, perfectly complemented by the chewy sweetness of the cranberries. Our collection of recipes offers variations to suit every taste, from traditional shortbread to unique flavor infusions. Explore the Cranberry Orange Shortbread for a citrusy twist, or try the White Chocolate Cranberry Shortbread for a creamy, indulgent treat. For a vegan delight, the Vegan Cranberry Shortbread offers a delicious plant-based option. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these cookies a delightful addition to any occasion.

Here are our top 2 tried and tested recipes!

DRIED-CRANBERRY SHORTBREAD HEARTS

Dried-Cranberry Shortbread Hearts image

This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 1 1/2 dozen 1 3/4-inch hearts

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Steps:

Heat oven to 325 degrees with rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

DRIED CRANBERRY SHORTBREAD

Dried Cranberry Shortbread image

This is a tasty treat from Martha Stewart Holiday Cookies 2005. It doesn't make a lot of cookies, but it's super easy.

Provided by Az B8990

Categories Dessert

Time 1h

Yield 1 dozen, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, softened
3/4 cup icing sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon coarse salt
1/2 cup dried cranberries, finely chopped

Steps:

Preheat oven to 325F with rack in center.
Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
Press dough evenly into 8" square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool in pan on wire rack about 20 minutes.
Run knife around edges to loosen from pan and move to work surface, right side up.
Cut out using cookie cutter, or cut in to squares using knife.

Nutrition Facts : Calories 730.4, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 298.7, Carbohydrate 71.7, Fiber 2.2, Sugar 22.9, Protein 7

Tips:

To achieve the perfect texture for your shortbread, ensure that the butter and cream cheese are cold before incorporating them into the dough. This prevents the dough from becoming too soft and ensures that the shortbread will hold its shape during baking.
For the best flavor, use high-quality dried cranberries. Look for cranberries that are plump and brightly colored. Avoid cranberries that are dry or shriveled.
If you don't have cream cheese on hand, you can substitute it with unsalted butter. However, keep in mind that the shortbread may not have the same rich flavor or texture.
To make your shortbread extra special, try drizzling it with melted chocolate or caramel sauce. You can also sprinkle it with chopped nuts or citrus zest before baking.
Store your shortbread in an airtight container at room temperature for up to 3 days. You can also freeze the shortbread for up to 2 months.

Conclusion:

These dried cranberry shortbread cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their buttery, crumbly texture and sweet-tart cranberry flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and festive treat, give these shortbread cookies a try.