- Stir together flour, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles fine crumbs. Stir in cranberries. Form into a ball and knead until smooth. Divide dough in half.
- Pat or roll each dough portion into a circle 8-inches in diameter on an extra-large ungreased cookie sheet. (If two 8-inch circles don't fit on one baking sheet, use two smaller sheets. Rearrange sheets in oven halfway through baking time.) Press edges with your fingers to make scallops. With a knife, cut each circle into 12 wedges, leaving circle shapes intact. Bake in a 325 degree F oven for 25 to 30 minutes or until bottoms just start to brown and centers are set. Cut wedges apart to separate while warm.
- Or, to make strips or rounds, pat or roll each dough portion on a lightly floured surface until 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips; or, using a 1-1/2-inch round cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake in a 325 degree F oven for 20 to 25 minutes or until bottoms just start to brown.
- Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely. Makes 24 wedges or 48 strips or rounds.
From the Test Kitchen
To finely snip dried cranberries, toss them in a bowl with 1 tablespoon of the flour. Place cranberries and flour in a food processor bowl. Cover and process for about 30 seconds.
Nutrition Facts (Cranberry Shortbread)
- Per serving:
- 139 kcal ,
- 8 g fat
- (5 g sat. fat ,
- 22 mg chol. ,
- 107 mg sodium ,
- 15 g carb. ,
- 0 g fiber ,
- 1 g pro.