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

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16 comments on “Crumbly Cranberry Shortbread Cookies”

  1. 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.

  2. 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!

  3. do you cream the mixtures or just mix?

  4. No – I just used a wooden spoon.

  5. 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.

  6. 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

  7. those look quite yummy

  8. These are definitely going in my cookie gift boxes

  9. add 1 egg white & they will hold together better

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

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

  12. They Look so yummy!!

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

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

  15. 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.

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