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Cranberry Shortbread Cookies

Cranberry Shortbread Cookies


  • 1 1/4 cups butter, softened
  • 1 cup confectioners' sugar
  • 2 1/4 cups all purpose flour
  • 1 (6-ounce) package Craisins® Original Dried Cranberries, chopped*

* For orange-flavored cookies, use Craisins® Orange Flavor Sweetened Dried Cranberries and 2 teaspoons grated orange peel.


  1. Heat oven to 325 degrees F.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in the flour, a little at a time, until combined.
  4. Stir in sweetened dried cranberries.
  5. Cookies can be made into balls or flattened.
  6. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets.
  7. Bake for 15 to 17 minutes.
  8. Remove from sheets; cool slightly and dust with additional powdered sugar.
  9. To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet, making rounds 2-inches in diameter.
  10. Bake for 12 to 14 minutes.
  11. Cool.

Yield: 6 dozen cookies

Recipe and photo credit: Ocean Spray Cranberries, Inc.


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