Ginger-Cranberry Shortbread Wedges

Ginger-Cranberry Shortbread Wedges

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

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

16

cookies

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
  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.
Makes 16 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
Crystallized ginger is made from young ginger roots that are cooked in sugar syrup and dried until crystallized.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 135
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 5g,),
  • Cholesterol 20mg;
  • Sodium 60mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 1g,
  • Protein 1g;
Percent Daily Value*:
    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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