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Ginger-Cranberry Shortbread Wedges

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

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

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.

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

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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