Best Ginger Cranberry Shortbread Wedges Recipes

GINGER-CRANBERRY SHORTBREAD WEDGES

Ginger-Cranberry Shortbread Wedges image

Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 16

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 135, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg

GINGER-CRANBERRY SHORTBREAD WEDGES

Ginger-Cranberry Shortbread Wedges image

How to make Ginger-Cranberry Shortbread Wedges

Provided by @MakeItYours

Number Of Ingredients 6

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:

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.
Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.