Savory Blue Cranberry Shortbread With Caramelized Onion Cranberry Jam Recipes

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CRANBERRY SHORTBREAD STARS



Cranberry Shortbread Stars image

My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

Steps:

  • In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY SHORTBREAD



Cranberry Shortbread image

I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter (no substitute)
1/2 cup dried cranberries, finely chopped

Steps:

  • Preheat oven to 325 degrees F.
  • Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
  • Stir in cranberries, then form into a ball & knead until smooth.
  • Divide dough in half.
  • On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
  • Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
  • Bake 20-26 minutes or until bottoms just start to brown.
  • Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4

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