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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. 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.

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

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

  4. They Look so yummy!!

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

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

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

  8. These are definitely going in my cookie gift boxes

  9. those look quite yummy

  10. 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

  11. 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.

  12. No – I just used a wooden spoon.

  13. do you cream the mixtures or just mix?

  14. 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!

  15. 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.

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