Cranberry Shortbread



25 min


40 cookies

* PLUS Baking Time: 12 minutes


  • 1 cup unsalted butter
  • 1/2 cup icing sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pecans


  • Preheat oven to 325F (160C). Lightly spray baking sheet with parchment paper. Beat butter and sugar in a large bowl. In a small bowl, stir flour with salt. Gradually stir into butter mixture. Stir in cranberries and pecans. Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on sheet. Continue with remaining dough, spacing balls 1 in. (2.5 cm) apart. Press down to flatten slightly.
  • Bake in centre of oven until tops are light golden, 12 to 15 min. Remove baking sheet to a wire rack. Let cookies cool for 5 min before removing from pan to wire rack. Cool completely. Repeat with remaining dough. Then refrigerate in an airtight container up to 1 week or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 77,
  • Carbohydrates
  • 7 g,
  • Fat
  • 6 g,

Mimi Barbour: mom of one, Qualicum Beach, B.C., Finalist, Holiday Cookie Contest. Forty years ago, as a young newlywed living near the Alaskan border, Mimi Barbour found herself without a holiday cookie recipe. An elderly Scottish neighbour took pity and pulled out a napkin, jotting down the ingredients to her celebrated shortbread – a recipe, she assured Mimi, very rarely given out. More than 30 years later, Mimi ran into the woman’s granddaughter, who lamented that the much-loved shortbread recipe was lost. Mimi gladly handed it over and now both families are able to enjoy these delectable treats.