Vanilla Cranberry Shortbread

Here.  Have a gratuitous recipe post.  Because you deserve a cookie (or two).  Because Valentine’s Day is coming.  Because I love you.

Vanilla Cranberry Shortbread

 

5.0 from 2 reviews

Vanilla Cranberry Shortbread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 8 oz / 225g unsalted butter, at room temperature
  • 4 oz / 110g xylitol
  • 1½ tsp vanilla extract
  • ½ tsp salt
  • 15 oz / 420g almond flour / ground almonds
  • 2 tsp xanthan gum
  • 4 oz / 110g dried unsweetened cranberries, finely chopped
Instructions
  1. Mix butter, xylitol, vanilla and salt together with a hand mixer until well creamed.
  2. Mix in almond flour, xanthan gum and chopped cranberries until a dough is formed.
  3. Turn dough onto surface, using dusting of almond flour to prevent sticking if necessary.
  4. Roll dough to ½ inch thick, and use a cutter to cut out shapes.
  5. Place on a greased baking sheet.
  6. Bake at 300F for around 20 minutes, just until they start to turn very pale brown.
  7. Remove from oven and leave on baking sheets until cool. Do not try to move them!
  8. Step away from the shortbread!
  9. Once cool, using a spatula, carefully transfer to a wire rack to get completely cold.
  10. I highly recommend leaving them overnight if you can possibly stand it. They firm up and have a better texture.
  11. Store in airtight container.
Notes
This shortbread dough can be made in advance, stored in the ‘fridge and baked as required. Allow the dough to come to room temperature before rolling, cutting and baking.

Vanilla Cranberry Shortbread
Vanilla Cranberry Shortbread

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Claire Lucas - Thanks Carrie, can’t wait to make these :-)

allisol - Houston, we had a problem. Something went wrong with my batch. They will probably taste OK, but I just took them out of the oven and they look NOTHING like yours, and they didn’t act like you said they would either.

For one, I had to measure the butter using my digital scale (FUN!). Not sure if that was accurate but I was 1.5 oz too short so I had to add the rest from salted butter. Hope that didn’t mess things up. Then the almond flour was in a package of 16 oz, so I took out one ounce and put in the rest of the package. That shouldn’t be a problem, theoretically.

Disclosure: I put in crushed cocoa nubs instead of cranberries. Don’t like cranberries. Have difficulty following recipes to a T. Love to modify. :)

So, the “roll out the dough” part was laughable. It was more like a blob. There was no dough at all. I looked at the recipe to see what liquid I might have added in excess but really there was nothing so I’m thinking it was the butter. I had to put BLOBS of dough on the cookie sheet with a spoon. I tried to spread them out to be 1/2″ thick. In the end it didn’t matter, they flattened like a pancake.

They smell amazing, but I will follow instructions and wait until tomorrow to eat them. I’m a little worried about the xylitol. My sensitive digestive system does not like a lot of -ol sugars. When I was measuring it out it seemed like a lot. I might have to make them less SANE and do half xylitol and half sugar. What would the measurements be for that? We’ll see. Perhaps moderation is key. I’ll find out tomorrow. So will the rest of my household.

Let me know if you have any thoughts about my dough that was blobby. Thanks!

PS: My kids are begging me to eat them so something must be right!

carrie - Hmmm. Given that there is no liquid in them except vanilla extract, and I doubt you put a significant amount of that in more than the recipe stated, the only thing that makes sense (assuming that you weighed everything correctly) is that you live in AZ and it was warm. Very warm. And the butter about melted. In which case you would need to pop the “dough” in the ‘fridge to firm up before kneading it and rolling it out. Or, once you have done the creaming part, put it in the ‘fridge for a bit to firm up before you add the almond flour.

Also, I would not worry about the xylitol. It is not the same as other sugar alcohols you may have run into like sorbitol or mannitol. Plus, unless you eat the entire batch in one sitting, the amount in each cookie is small. I would not advise swapping out any for sugar – you will defeat half the purpose of making them SANE. When I first ate xylitol I had a “tiny” reaction for the first few days and then it totally went away. Now I can eat an entire batch of shortbread or whatever crammed with xylitol with no effect whatsoever.

Hope that helps!

Allisol - Oh yes. I think that was it. The butter was very very soft. I’ll put the next batch in the fridge. There will be another batch soon. I know you said to wait but I’ve had three so far and hubby and daughter both had one. We all looove them. Daughter is begging for more. She has 11 year old taste buds so she is used to full on toll house cookies. For her to like these is huge!! I see lots of experimenting in my future! And no xylitol problems, just like you said. Hugs to you for a great treat.

carrie - YAY!!! And PHEW!!!

Scott - Hi Carrie – Do you have any advice on where to find dried un-sweetened cranberries? Thanks!

Sue - Please help me with the sweetener.
I have the small packets of xylitol and the big bag of stevia in the raw.
4 oz of either doesn’t seem right. (Almost half of the big bag)
I’ve made both your biscuits and they were fabulous, but I think I sould finally learn the correct way to measure the sweetener.
Thank you for your help.

carrie - Sue – I just emailed you in order to help you with this.

Sierra - Has ANYONE been able to wait until the next day to eat these? Delish! And my toddler and hubby don’t even know they are SANE!!! Hooray 4 Carrie!!!!

carrie - Ha ha, Sierra! No one who taste-tested these had any idea they had no flour or grains. In fact I had people ARGUE with me as they ate them because they couldn’t believe it!!

carrie - Scott – huge apologies – that was an over-zealous typo on the cranberries. Cranberries I have not found unsweetened. All other dried fruit, yes. I’ve corrected it!!

Ladyp1234 - Delicious. Swapped cranberries for 85% cocoa chocolate, and now my 11 yr old takes them to school for snack instead of crisps. And I eat them with coffee in evening when I need some comfort food!

carrie - Ah, yes…coffee and shortbread. Fantastic! Especially when it’s SANE :-)

Lemon Shortbread Cookies » Carrie Brown | Life in the SANE lane - […] as a tart crust for Lemon Mascarpone Tarts. Even though the base recipe I stole from the Vanilla Cranberry Shortbread that I gave you for Valentine’s Day, these taste like completely different cookies.  They […]

Jenny Farrell - Hi! I’ve introduced myself to this new healthier eating lifestyle this week. I am from Manchester UK and had stumbled upon a Podcast by accident. To cut a long story short, I have a sweet tooth, and being in a transition stage (only on day 3 so far) wanted something sweet to eat. I have made this recipe today and am really impressed with the taste and consistency. I will definitely be making more. I am still struggling to move my head out of the ‘how many calories?’ cloud and worry that these might make me fat! I have only eaten one though and I’m sure time will tell. Fingers crossed :)

carrie - GO, Jenny!! :-)

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