Cranberry Shortbread
Cranberry Shortbread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides.
Whisk flour, 1/4 cup sugar, and salt in a medium bowl.
Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well).
Prick dough all over with a fork.
Bake shortbread until cooked through and pale golden, 25-30 minutes.
Transfer to a wire rack.
Let cool completely in pan.
DO AHEAD: Shortbread can be made 3 days ahead.
Cover pan tightly with plastic wrap and store at room temperature.
Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes.
Stir in remaining cranberries and cook until skins begin to split, about 3 minutes.
DO AHEAD: Cranberry topping can be made 3 days ahead.
Cover and chill.
Spread cooled cranberry topping over shortbread.
Scatter zest over.
Using paper overhang, lift shortbread from pan and transfer to a cutting board.
Cut shortbread.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.