Cranberry Shortbread Cookies

Cranberry Shortbread Cookies
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Prep Time

Cook Time


Makes 6 dozen cookies


1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries, chopped*


Preheat oven to 325°F.

Cream butter and sugar until light and fluffy. Mix in the flour, a little at a time, until combined. Stir in dried cranberries.

Cookies can be made into balls or flattened. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15 to 17 minutes. Remove from sheets; cool slightly and dust with additional powdered sugar.

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. Bake 12 to 14 minutes. Cool.

Makes 6 dozen cookies.


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Dough way too crumbly

Did anyone else the problem of the dough being waaaay too crumbly?? I couldn't even form a ball. I ended adding tiny. It water but was afraid of adding too much so melted a few Tbs of butter and adding that. Still crumbly but kind of made it work. They are delicious but unsure of what to do next time.

Easy and delicious

Made these this morning, and they are delightful. Buttery and crisp and easy to whip up. I ended up flattening with my fingers, as it was much easier. I also got 4 dozen, rather than 6 dozen.

Really great cookies!!

Kathleen from Rogers, AR

Known for making cookies for the church class potlucks, I made these and they were gone within moments. This recipe is one that's asked for quite often. I added pecans and vanilla to the recipe. Should the chopped cranberries be softened in vanilla, orange juice or something? What I didn't like was that the chopped cranberries were hard in the cookie. How could they be softened?


Barb from Castle Pines, CO

I doubted this cookie from the start with the limited amount of ingredients. I decided to test various flavors just for fun. I made two separate batches of dough. I used European butter and vanilla paste in both batches. I divided the dough up in to 7 different batches. First was the original recipe. Second was the same recipe but we added pecans and orange zest and made them in balls. (We liked the flat version the best of all cookies). These were the only two cookies we used cranberries in. The 3rd cookie was just almond extract. The 4th and 5th batch were just vanilla paste AND whole vanilla bean. The 6th cookie had lime juice and lime zest. The next cookie was just with pecans and the last one was with lime juice with lemon AND lime zest. We tasted each batch when they were all done and honestly can't choose one over the other. They were all incredible. Soft but crisp, buttery but not too sweet and addictive!! Easy easy!

Nice cookie

Used cherries because that's what I had but besides that no other changes and they were delicious. Lighter than using regular sugar. Made a chocolate icing and put a small drop on some of them to simulate a chocolate cherry cookie. These are good too. Wife loves them without. Will make again



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