Cranberry Rosemary Pine Nut Shortbread Cookies

by Dorothy Reinhold on December 16, 2015

Print This Post Print This Post Simple, sweet, herbal, nutty, toasty Cranberry Rosemary Pine Nut Shortbread has all the best flavors of the season. |

Shortbread seems to be the reason for the season, at least for cookie bakers.

It’s easy, it takes only a few pantry staples, and everyone loves a simple shortbread bar cookie.

Try these, if you are in need of a cookie-based butter-and-sugar delivery system this season (and who isn’t?):

Butterscotch Pecan Shortbread recipe on ShockinglyDelicious.comButterscotch Pecan Shortbread

Brown Sugar Shortbread |

Brown Sugar Shortbread

Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread

What, only 3 shortbreads on Shockingly Delicious? I will have to remedy that, stat.

Cranberry Rosemary Pine Nut Shortbread Cookies on ShockinglyDelicious.comMeanwhile, make these new cookies, which are sitting in my “new favorites” spot. They are OMG good.

Cranberry Rosemary Pine Nut Shortbread Cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 60 cookies.

Simple, sweet, herbal, nutty, toasty shortbread has all the best flavors of the season.


  • --1 cup (2 sticks or 8 ounces) unsalted butter at room temperature {I used Kerrygold Unsalted Butter}
  • --1 cup granulated sugar {I used Vanilla Sugar}
  • --Scant 1/2 teaspoon salt
  • --1 large egg
  • --2 cups all purpose flour
  • --6 ounces (about 1 cup) dried sweetened cranberries {I used 2 3-ounce bags Melissa's Produce Sweetened Dried Cranberries}
  • --2/3 cup pine nuts, toasted* {I used 1 3-ounce bag Melissa's Produce Pine Nuts}
  • --1 tablespoon finely minced fresh rosemary
  • --1/4 cup sugar crystals (like sprinkles, only large crystals of sugar)
  • Garnish: Use fresh sprigs of rosemary for garnish and platter decoration


  1. Heat oven to 350F degrees. Line a 9- by 13-inch baking pan with foil; set aside.
  2. In the bowl of an electric mixer, beat butter, 1 cup sugar and salt on medium speed for about 1 minute, until smooth and fluffy. Beat in egg until blended. Add flour and mix on medium until combined. Fold in cranberries, pine nuts and rosemary, by hand (if you use the electric mixer you'll crush the nuts).
  3. Press dough evenly into prepared pan -- a small offset spatula is useful for this -- and sprinkle top with sugar crystals. Bake for 30 minutes, until edges and top of bars are light brown. Remove from oven and let cool.
  4. Grab foil to remove block of cookies from the pan, and peel foil down. Cut into about 60 small squares. Decorate platter with fresh sprigs of rosemary, because we're all fancy like that.
  5. Makes 60 cookies.


Salt: If using salted butter, omit salt

* To toast pine nuts: Put nuts in a skillet and heat on medium-low, stirring frequently (do not walk away and do not go check your email! They will burn!). When nuts are light golden brown, remove from heat and pour onto a clean dinner plate to cool off quickly. Store toasted nuts in refrigerator.

Recipe source: Adapted from Confessions of a Cookbook Queen

Ingredients for Cranberry Rosemary Pine Nut Shortbread Cookies on

Cranberry Rosemary Shortbread on ShockinglyDelicious.comDisclosure: Melissa’s Produce sent the cranberries, pine nuts and rosemary. Kerrygold sent the butter, for recipe development.

{ 20 comments… read them below or add one }

Elizabeth December 31, 2015 at 12:42 am

Oh gosh these sound amazing! Savory yet sweet at the same time. Wishing you all the best for the New Year!


Dorothy Reinhold January 3, 2016 at 3:10 pm

Sweet and savory is one of my favorite flavor combos!


Debi @ Life Currents December 30, 2015 at 9:07 am

I love the savory twist in these cookies! I love making little twists like this. Thanks so much for this fun recipe.


Dorothy Reinhold January 3, 2016 at 3:13 pm

Thanks Debi! Savory is really fun in a cookie.


Jeanne @JollyTomato December 21, 2015 at 6:15 am

These were AMAZING! Prize-winning, even! ; ) Thank you for sharing them – they will be a delicious addition to our holidays this year!


Dorothy Reinhold December 21, 2015 at 1:39 pm

I’ll make yours and you make mine for Christmas dessert!


Deb @ Cooking on the Front Burner December 18, 2015 at 6:55 am

I love the addition of rosemary to these cookies!


Dorothy Reinhold December 19, 2015 at 4:14 am

They turned out so well!


Nutmeg Nanny December 18, 2015 at 6:49 am

These shortbread cookies sound amazing! I LOVE the addition of rosemary.


Nancy Eisman December 16, 2015 at 10:34 pm

I hereby declare you the Dutchess of Fabulous Shortbread. Damn, I’m pretty sure I missed those mouthwatering Cranberry Rosemary Pine Nut beauties today. (sad face)


Dorothy Reinhold December 17, 2015 at 5:27 am

Oh you would LOVE LOVE LOVE these!


Lauren @ Healthy Delicious December 16, 2015 at 6:09 pm

YES! I love cranberry with rosemary. So delicious!


Cathy | She Paused 4 Thought December 16, 2015 at 2:32 pm

These were FABULOUS! Just the right amount of everything.


Dorothy Reinhold December 16, 2015 at 8:12 pm

Thank you Cathy!


Faith (An Edible Mosaic) December 16, 2015 at 9:42 am

Shortbread is one of my favorite cookies to make around the holidays! You can’t go wrong with the cranberry/rosemary combo – so festive!


tanya December 16, 2015 at 8:50 am

I just love the rosemary in these cookies!


DessertForTwo December 16, 2015 at 7:46 am

Love this flavor combo!


Rebekah @ Making Miracles December 16, 2015 at 5:19 am

My oh my… I don’t think I’ve ever made shortbread before… I need to get to work on that! These sound like such a fantastic combination of flavors and textures!


Dorothy Reinhold December 16, 2015 at 8:13 pm

Shortbread is the easiest cookie, EVER!


Kacey @ The Cookie Writer December 16, 2015 at 4:56 am

Shortbread cookies are my favourite during the holiday season! Yours sound so festive!! What a fun twist 🙂


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