Cranberry Cardamom Shortbread Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
These jewel-like shortbread cookies will be a treat any time this holiday season but they work well throughout the winter as well, with the use of fresh cranberries!
  • 1 cup fresh cranberries, roughly chopped
  • ¼ cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1 cup all purpose flour
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cardamom
  • 1 stick unsalted butter, room temperature
  1. Using a sharp knife, roughly chop the fresh cranberries. We will be making the rest of the recipe in a food processor, but the fresh cranberries need to be done by hand as to not over-chop them. Set aside.
  2. In a food processor, plus all the dry ingredients a few times to combine. Add in the butter cut in cubes - butter should be cold but pliable, not warm, not chill. Pulse the ingredients for 2-3 minutes until the dough comes together. As it pulses the butter will get warm with the friction of the blades, making the dough. The dough will be sticky.
  3. Scrape the dough from the processor and into a bowl with the chopped fresh cranberries, and fold them in.
  4. Spoon the dough on a long piece of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 4 hours, or place in the freezer for 20 to 30 minutes, or overnight.
  5. Before baking: preheat the oven to 350F. Remove roll of cookie dough from refrigeration. If in freezer, let stand on the counter for 15 minutes before slicing.
  6. Slice off as many cookies as you'd like and lay the slices on a baking sheet. Bake about 12 minutes until the edges of the cookies start turning a light golden brown.
Recipe by Cooking with Books at