Shortbread cookies


Shortbread cookies

A few years back, I tried these lovely biscuits with my cuppa. It turned out they're my 'cup of tea'! I just loved the combined buttery taste with chewy cranberries!

I started looking for recipes to make them at home. It was actually much simpler than I initially thought. Even faster than simple butter cookies. And when I serve them, I always get the best of comments. Do try!
shortbread cookies
shortbread cookies
Print Recipe
0 from 0 votes
Preparation Time20 mins
Cooking Time15 mins
Cooling time2 hrs
Total TIme35 mins
Course: Snack
Portions: 50 pieces
Calories: 65kcal


  • 240 gr butter at room temperature
  • 120 gr powdered sugar
  • 2 tsp vanilla powder or 1 vanilla pod
  • ½ tsp salt
  • 275 gr flour for all uses
  • 90 gr cranberries chopped


  • Beat the butter to soften in a bowl. Add sugar, continuing to stir and add the vanilla, and salt. Gradually reduce speed adding flour in. Finally, sprinkle the chopped cranberries, stirring once again to spread evenly.
  • Split the mixture into two and each of them on to cling film and wrap it, making a 'sausage' with 4cm diameter.
  • Fridge them for 1.5 to 2 hours until hardened.
  • Take them out and cut into slices about 1 cm thick using a sharp knife.
  • Place them on the baking tray, allowing a 3 cm gap between them and bake in preheated oven at 180C (Celsiudegrees for 13-15 minutes.
  • Take them out and wait five minutes before using a spatula to place them on the rack to cool.


Nutrition Facts

Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.4% | Vitamin C: 0.3% | Calcium: 0.2% | Iron: 1.4%