CRANBERRY SHORTBREAD
Provided by Mary Frances Heck
Categories Brunch Dessert Bake Thanksgiving Cranberry Grapefruit Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
- Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
- Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD: Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
- Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD: Cranberry topping can be made 3 days ahead. Cover and chill.
- Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.
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Wyoma K Webb
[email protected]I've been making these cookies for years and they're always a favorite. They're the perfect holiday cookie.
Darlene Gordon
[email protected]These cookies are so easy to make and they're always a hit with my family and friends.
Deepam Donn
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Nabikolo queen Patience
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were so delicious, I couldn't stop eating them!
Juliet Anyaanh
[email protected]These cookies were a bit dry for my taste. I think I'll try adding some more butter next time.
Amad Hussen
[email protected]I'm not a big fan of cranberries, but I still enjoyed these cookies. The shortbread was very flavorful.
James Gangluff
[email protected]I had a hard time finding dried cranberries, so I used fresh cranberries instead. The cookies still turned out great!
Jahid Shak
[email protected]These cookies were a little too sweet for my taste, but they were still good.
Theophilus kalio
[email protected]I love the combination of cranberries and shortbread. These cookies are perfect for any occasion.
Maya Karki
[email protected]These were delicious! I made them for a Christmas party and they were a huge hit.
Joshua Rutledge
[email protected]These cookies are so festive and perfect for the holidays. I love the way the cranberries add a pop of color.
Total GamePlay HD
[email protected]I was looking for a new holiday cookie recipe and I'm so glad I found this one. The cookies were a big hit with my family and friends.
md. mukter
[email protected]These cookies were so easy to make and they turned out so delicious! I will definitely be making them again.
Priyanjali Menaka
[email protected]I've made these cookies several times now and they're always perfect. They're the perfect balance of sweet and tart, and the cranberries add a beautiful pop of color.
Laurie Shumway
[email protected]These shortbread cookies were a huge hit at my holiday party! They're so easy to make and taste amazing. I loved the combination of the tart cranberries and the sweet shortbread.