Recipes and Cooking Cranberry Shortbread 3.0 (2) Add your rating & review Indulge in crisp and buttery shortbread, plus sweet cranberries! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 20 mins Total Time: 40 mins Yield: 24 wedges or 48 strips or rounds Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour ½ cup sugar ¼ teaspoon salt 1 cup butter (no substitutes) ½ cup finely snipped dried cranberries Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 139 Calories 8g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 139 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 22mg 7% Sodium 107mg 5% Total Carbohydrate 15g 5% Protein 1g Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.