Shortbread Cookies with Cranberry Jam
These tasty shortbread cookies have an interesting texture and a subtle orange flavor from the zest.
  • Makes: 20 servings
  • Prep Time: 40 minutes (includes freezing)
  • Cook Time: 40 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Cranberries are an antioxidant super-food and may boost HDL “good” cholesterol levels.

  • Recipe Created By:


  1. To prepare shortbread: sift together flour, salt and baking powder; set aside.
  2. With mixer on high, cream butter until light and fluffy. Add egg yolks and sugar. Mix until sugar is dissolved and mixture is light.
  3. Switch mixer to low and add dry ingredients. Mix only until incorporated. Make 2 balls, wrap in plastic wrap and freeze 30 minutes.
  4. To prepare the jam: In a medium saucepan over medium heat, combine cranberries, orange juice, sugar and orange zest. Simmer stirring often until cranberries are softened. Remove from heat. Let cool.
  5. To assemble the shortbread: Preheat oven to 350 degrees. 
  6. Using one ball, grate with coarse grater into 9-by-12-inch pan. Press down lightly. Cover with jam. Repeat with second all.
  7. Bake for 40 minutes. Remove from oven and sprinkle liberally with powdered sugar. Let cool 10 minutes before cutting.

Tips & Notes

Enjoy cranberries year round by buying extra bags of fresh, in-season cranberries to freeze in zippered plastic bags.


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