Cranberry Heart Shortbread Cookies
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
212
calories
Calories
Healthy, because
Even smarter
Nutritional values
Cranberries are packed with vitamin C, which helps boost the immune system.
Feel free to replace the cranberries with other dried fruits that you enjoy like raisins or candied oranges.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 kcal | (10 %) | ||
| Protein | 2.24 g | (2 %) | ||
| Fat | 11.47 g | (10 %) | ||
| Carbohydrates | 25.36 g | (17 %) | ||
| Sugar added | 8.13 g | (33 %) | ||
| Roughage | 0.38 g | (1 %) |
more nutritional values
| Vitamin A | 96.29 mg | (12,036 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.78 mg | (15 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 32.42 μg | (11 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 0.17 μg | (0 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.62 mg | (1 %) | ||
| Potassium | 39.1 mg | (1 %) | ||
| Calcium | 6.83 mg | (1 %) | ||
| Magnesium | 9.65 mg | (3 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 7.01 g | |||
| Cholesterol | 29.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- Ingredients
- 1 cup
butter (heaped)
- ⅔ cup
- 2 ¼ cups
- ½ cup
- ⅔ cup
dried Cranberry
-
sugar (for topping)
-
all-purpose flour (for working)
Preparation steps
1.
Heat the oven to 400°F.
2.
Mix together the butter and the sugar until creamy. Sieve in the flour and the rice flour and knead into a smooth dough. Finally, knead in the cranberries, then wrapped the dough in cling wrap and chill for approx. 30 minutes.
3.
On a floured work surface, roll the dough out to approx. 1/4" thick and cut out heart shapes. Sprinkle with some sugar and place on a baking tray lined with grease-proof paper. Bake for 10-15 minutes until slightly golden. Remove from the oven and the tray and leave to cool.
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