Cranberry Shortbread Cookies

April 6, 2009 § Leave a comment


While the U of A was demolished during the Sweet 16, I made cranberry shortbread cookies for my friends shouting at the TV.  We ate them plain; we ate them drizzled with mesquite honey; I even smeared one with a bit of cashew-almond butter.  My roommate Sara suggested that we add chocolate slivers for version 2.0.

This recipe was inspired by one of Martha Stewart’s Cookie-a-day recipes.  Here’s the original version.


1 cup white whole-wheat flour
1/2 cup cornmeal
1/2 teaspoon aluminum- free baking powder
1/4 teaspoon sea salt
6 tablespoons unsalted butter, room temp.
1/4 cup turbinado sugar
1/2 teaspoon vanilla
1 egg
1/2 teaspoon orange zest
1/2 cup dried cranberries


1. Don’t preheat your oven just yet.  First, mix wet ingredients together.

2.  In a separate bowl, mix dry ingredients (except zest and cranberries).  Mix with a fork.  Then combine with wet ingredients.  Stir until incorporated.

3. Stir in cranberries and zest.  Dough should be easy to form; shape into a log and refrigerate for at least 1 hour.  This dough also freezes well, so you can pop it in the freezer for 30 minutes, over night, even leave it in the freezer for a couple weeks and take out when needed.

4.  Once dough has chilled, preheat oven to 350 degrees.  Grease a cookie sheet and set aside.  Slice dough log into 1/2″ thick slices and lay on sheet.  Bake for approximately 12-14 minutes until firm to the touch and slightly golden.  Let sit about 5 minutes and serve warm.

Diet Notes: Nut-free


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