Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Cranberry Shortbread Cookies

Dessert, Gluten FreeRespond to this post »

Growing up, I remember every year at the Holidays there were certain treats that we never saw any other time of the year.  One such treat was a red tin of shortbread cookies, the one with the little paper cups separating the different cookies – although I always felt that they all tasted the same – all yummy.

The fruit cake somehow always made an appearance as well.  One that the adults always joked that you could use as a doorstop.  Not sure where it came from, maybe a relative, boss, or a neighbor perhaps.  One thing for sure was that no one clamored for it – except me and my brother Patrick.  Unlike our other 5 siblings we always chose the less popular desserts – so we could have them all to ourselves. 

Now that I get to choose all the  Holiday cakes and cookies, it’s the shortbread cookies that I want.  They were always the crowd pleaser and disappeared so fast. 

I am baking a super large batch – ensuring that there will certainly be enough for everyone…..

Cranberry Shortbread Cookies

Category: Dessert, Gluten Free

Cranberry Shortbread Cookies


  • 1 1/4 cups of all purpose gluten free flour
  • 1/2 tsp xanthan gum (omit if your flour blend already contains it)
  • 1/4 cup cornstarch
  • 3/8 cup granulated sugar
  • 1/4 tsp salt
  • 8 tablespoons unsalted butter
  • zest of one orange
  • 1/2 cup crasins, chopped


Preheat your oven to 375 degrees and line a few baking sheets with parchment paper. Set aside.

Whisk all the dry ingredients together in a large bowl.

Make a well in the middle and add the butter, crasins and orange zest, mix with a fork until blended then kneed until it comes together.

Place on parchment paper and roll out until about 1 1/2 " thick.

Using cookie cutter cut into desired shape. Place onto lined baking sheets about 2" apart.

Bake for 8-10 minutes, watching they don't brown too much on the top.

Remove from oven and let rest a few minutes, then remove to wire rack to cool completely.

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