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Ginger-Cranberry Shortbread Wedges

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Ginger-Cranberry Shortbread Wedges
  • Prep Time 10 min
  • Total Time 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!

Ingredients

2/3
cup butter or margarine, softened
1/3
cup powdered sugar
3
tablespoons finely chopped crystallized ginger
1 1/3
cups Gold Medal™ all-purpose flour
1/2
cup dried cranberries, chopped
2
teaspoons granulated sugar

Directions

  • 1 Heat oven to 350ºF. In large bowl, mix butter, powdered 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.
Tips  

Crystallized ginger is made from young ginger roots that are cooked in sugar syrup and dried until crystallized.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
135
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
0%
(
Saturated Fat
5g
0%
)
Cholesterol
20mg
0%
Sodium
60mg
0%
Total Carbohydrate
16g
0%
(
Dietary Fiber
1g
0%
)
Protein
1g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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