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Ginger-Cranberry Shortbread Wedges

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Ginger-Cranberry Shortbread Wedges
  • Prep 10 min
  • Total 40 min
  • Servings 16
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Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed!
Updated May 24, 2005

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crystallized ginger is made from young ginger roots that are cooked in sugar syrup and dried until crystallized.

Nutrition

135 Calories, 8g Total Fat, 1g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
135
Calories from Fat
70
Total Fat
8g
0%
Saturated Fat
5g
0%
Cholesterol
20mg
0%
Sodium
60mg
0%
Total Carbohydrate
16g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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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