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Ginger-Cranberry Shortbread Wedges

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Ginger-Cranberry Shortbread Wedges
  • Prep 10 min
  • Total 40 min
  • Servings 16
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Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!
Nov 26, 2014

Ingredients

  • 2/3 cup (150 mL) butter or margarine, softened
  • 1/3 cup (75 mL) icing sugar
  • 3 tbsp (45 mL) finely chopped crystallized ginger
  • 1 1/3 cups (325 mL) all-purpose flour
  • 1/2 cup (125 mL) dried cranberries, chopped
  • 2 tsp (10 mL) ganulated sugar

Steps

  • 1
    Heat oven to 350ºF. In large bowl, mix butter, icing sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
  • 2
    Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
  • 3
    Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

Expert Tips

  • Tip 1
    Did You Know? Crystallized ginger is made from young ginger roots that are cooked in sugar syrup and dried until crystallized.

Nutrition Information

135 Calories, 8g Total Fat, 1g Protein, 16g Total Carbs

Nutrition Facts

Serving Size: 16
Calories
135
Total Fat
8g
Saturated Fat
5g
Cholesterol
20mg
Sodium
60mg
Total Carbs
16g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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