Shortbreads are traditionally a Christmas cookie that blends butter, sugar, and flour to make a rich and delicate tasting cookie (biscuit). They contain only a few ingredients so it is imperative to use a good quality butter and never use margarine. Shortbread dough is very versatile and while delicious plain,you can make them more flavorful by adding chocolate chips, instant espresso powder, finely chopped orange or lemon zest or dried cranberries.

The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour). Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day. (Source:Joy of Baking)

2 cups all-purpose flour
1/2 cup rice flour or Corn Flour ( I used Rice Flour this time)
1/2 cup sugar
2 tsp vanilla extract
1/4 teaspoon salt
1 cup butter (no substitutes)
1/2 cup finely snipped dried cranberries


  1. Heat oven to 325F with a rack in the centre. Whip butter, sugar and vanilla in the bowl of a free-standing mixer. Add flour and cornstarch/rice flour and salt in batches and beat until all are combined, but not too creamy. Stir in cranberries.
  2. Pat dough evenly into a 9" x 17" cookie tray or lay a parchment paper on the tray. Bake until just beginning to turn golden, about 20 - 25 minutes. Place pan on cooling rack until cool enough to touch, about 15 minutes. Using a 1 ½" - 2" heart cookie cutter, cut out cookies, removing from cookie sheet and leaving to cool completely on cooling rack. Use a paring knife to trim stray bits of cranberry from edges.
  3. Since the dough is cooked and you can't re-roll the stray bits, you'll just have to eat them.


Cham said...

Love the cranberry shortbread. Delicious one :)

Uma said...

Looks delicious.

Divya Vikram said...

Looks delicious..Have some dried cranberries in store..Will try this..Thanks for sharing

Medhaa said...

Thank you Cham, Uma and Divya they are really tasty I have made them for my husband to take with him when he goes tommorow to US with work but we both just keep eating them, I have told him to eat the bits that have been left behind but he just wont listen. hope there some left for tommorow.

Alpa said...

oooh, i love the little heart shaped ones! so cute! i sort of make nankhatai this way. of course with cardamon instead:)

Maya said...

They look really yumm and cute..

Medhaa said...

Thank you alpa and maya, I love the heart shapes too they are so cute but i wasted a lot of the cookie crums -- not really wasted I have to eat those extra bits. Next time i think i should just cut them in strips like square shaped..:)

Mythreyee said...

That's a wonderful eggless shortbread.

madhuram said...

Although I have collected a couple of shortbread recipes, I have not tried them so far. Thanks for the information about shortbreads, it was really helpful. Is it sweet enough by itself, or is it like scone, which has to eaten with some preserves?

Medhaa said...

Thank you Mythreyee.
madhuram these are sweet and do not need and preserves. You can try this its reallt easy to make.

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