Monday, November 12, 2007

Crumbly Cranberry Shortbread Cookies

Cranberry Shortbread Cookies

Unfortunately these cookies did not come out exactly like I had hoped. They did however taste really good so I’ll make them again one day. I think my butter was too soft and they just fell apart. On the good side, I was able to get these three cookies out with a cookie cutter and take a picture before the rest fell to a crumbly cranberry mess.

Here’s the recipe if you’re interested.

Dried Cranberry Shortbread Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup sifted confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon coarse salt
1/2 cup finely chopped dried cranberries

Preheat oven to 325. Mix all ingredients except cranberries in a large mixing bowl with a wooden spoon until combined and not too creamy. Then stir in cranberries.

Press dough evenly into an 8-inch square baking pan. Bake 30 minutes or until firm and pale golden. Cool on a wire rack for about 20 minutes. Remove and place on work surface. Use small 2″ cookie cutter. Makes about a dozen cookies.

From Martha Stewart Holiday Cookies 2006

AnickH said...

I think they look awesome even though "theyre just about to fall apart" however im bias about shortbread. I love the buttery melt in your mouth taste.

August 30, 2009 07:31 AM
Katie said...

I think I will make these this weekend, but I’d like to cut them out before baking. I’m sure trying to turn out a big cookie brick onto a cooling rack would be a disaster in my clumsy hands!

September 21, 2009 07:32 PM
bee said...

do you cream the mixtures or just mix?

October 31, 2009 12:53 PM
bakerella said...

No – I just used a wooden spoon.

November 4, 2009 08:55 PM
CM said...

Wooden spoon! Your butter must have been very soft. I use softened butter in my cookies, but would never dare to use a wooden spoon.

November 29, 2009 09:02 PM
Morgan said...

soooooooo cute!!!!

December 1, 2009 08:06 PM
alina said...

hi, why did you cut the cookies out after baking? i thought you would cut it out before baking. is it possible to cut it before baking, and bake it until its crisp? please reply asap, i want to bake it. =) thanks

March 15, 2010 09:59 AM
Maggie said...

those look quite yummy

March 29, 2010 04:26 PM
Dana said...

These are definitely going in my cookie gift boxes

December 9, 2010 04:58 PM
mary Gourley said...

add 1 egg white & they will hold together better

January 17, 2011 07:57 PM
Leslie said...

I made these cookies for Valentine’s Day and had the same problem… it was a crumbly mess!

February 15, 2011 01:06 PM
christina said...

mary, did adding egg white change the flavor or texture?

July 29, 2011 10:18 PM
Lieke said...

They Look so yummy!!

August 23, 2011 03:42 PM
dude said...

i egg white doesnt change flavor but helps stay together.
awesome cookies- my moms fave!

March 10, 2013 05:23 PM
nessa said...

These cookies are great! I add an egg white so it stays together.

May 14, 2013 03:15 PM
Renee said...

Your cookies look very delish! I made these cookies yesterday but just cut them into bars after baking. I did put an eggwash on prior to baking. I baked for 30 minutes on 350 degrees. After cooling 10 min. I cut into bars and the dough still crumbled quite a bit. I was able to salvage them and they taste pretty good but they’re a little dry & powdery. They did not taste moist. I’m wondering if I under mixed the dough. I used a stand mixer and was a little leary of over mixing.

November 3, 2014 09:33 AM
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