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Cranberry Orange Shortbread

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By Betty Crocker Kitchens
Updated Oct 11, 2012
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Treat your guests to these homemade cranberry-orange shortbread bars - a perfect dessert.

Cranberry Orange Shortbread

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 32
  • Ingredients 9
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Ingredients

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons grated orange peel
  • 1/2 teaspoon vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup sweetened dried cranberries, chopped
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • Step 
    2
    In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended. Add vanilla. Beat on medium speed until light and fluffy. Stir in flour, cornstarch and salt. Stir in cranberries. Press dough evenly in pan.
  • Step 
    3
    Bake 30 to 32 minutes or until set. Cool completely in pan on cooling rack. Use foil to lift out of pan. Cut into 8 rows by 4 rows.

Nutrition

106 Calories
6g Total Fat
1g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
106
Total Fat
6g
0%
Saturated Fat
4g
0%
Sodium
69mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
1/2g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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