Cranberry-Pine Nut Shortbread Recipe

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This rich, buttery shortbread is all dressed up with toasted nuts and dried cranberries. You’ll need just five ingredients and 10 minutes to whip up the dough and pop it in the oven. —Joyce Gemperlein, Rockville, Maryland

This recipe is:

Quick

Diabetic Friendly

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Cranberry-Pine Nut Shortbread Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 16 Servings

10 20 30

Ingredients

1/2 cup unsalted butter, melted
1/2 cup confectioners' sugar
1/4 cup pine nuts, toasted
1/4 cup dried cranberries, chopped
1 cup all-purpose flour

Directions

In a small bowl, combine the butter, confectioners' sugar, pine nuts and cranberries. Gradually add flour; mix well (dough will be stiff).
Press dough into an ungreased 9-in. square baking pan. Bake at 350° for 18-20 minutes or until edges begin to brown. Cool for 5 minutes; cut into squares. Continue to cool to room temperature. Store in an airtight container. Yield: 16 cookies.

Nutritional Facts 1 cookie equals 111 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 1 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cranberry-Pine Nut Shortbread in Country Woman Christmas Annual 2011, p64

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.