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.

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