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Home » Cranberry Parmesan Shortbread Cookies Recipe

Cranberry Parmesan Shortbread Cookies Recipe

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Easy shortbread cookie recipe with parmesan and cranberries. Perfectly buttery sweet and savory cookie. Be sure to check out the step-by-step tutorial.

Cranberry Parmesan Shortbread Cookies with Powdered Sugar and a garnish of cranberries and rosemary

Can I get a YES to a semi-sweet, savory holiday cookie?! Ah, the powdered sugar is deceiving, isn’t it? Take one bite of these cranberry Parmesan shortbread cookies, and you are in for the ultimate surprise. Buttery goodness with the perfect balance of sweet n’ savory!

Being volunteer photographer for this lovely blog, my hubby, Saba, enjoys lots of perks– not least of which is snacking on the job! Normally, as soon as he sees me collecting ingredients, he quick grabs the camera and begins to snap pictures. I take some myself; but admittedly, he is the better photographer. Besides, I don’t mind the help. I usually try and reward him with double portions; and he is perfectly content getting paid in food 🙂

Cranberry Parmesan Shortbread Cookies

We had a lot of fun working together on these shortbread cookies this morning. Because this recipe is so simple, we had time to have coffee; chat about holiday shopping that we are so behind on; and play around with the camera and our new awesome macro camera lens!

It happens more often than not, that I wake up with thoughts on what to make next. I guess food and cookery consumes a lot of my time, waking or sleeping. This morning, I shared with Saba that I kinda dreamed up a sweet n’ savory holiday shortbread cookie recipe. He fully agreed that it would be a nice digression from the norm. Don’t get me wrong, I have a pretty big sweet tooth as you can tell by my chocolate turtles or Greek baklava. And I do enjoy colorful and sugary Christmas cookies. BTW, how do you feel about holiday cookies with bits of hard candy cane on top? Yay or Nay?

Regardless of your Christmas cookie disposition, I feel that it would not be hard to appreciate a buttery shortbread cookie with  cranberries, Parmesan and rosemary. Am I right?

Cranberry Parmesan Shortbread Cookie Recipe

I was worried, that since they aren’t too sweet, my tween daughter wouldn’t really appreciate these cookies  as “holiday worthy.” Holding back any nudging or commentary, I let Dara take a bite and decide for herself. To my surprise, her eyes grew wide with excitement as she exclaimed, “These taste like Christmas! And in a good way!” Probing further as to what she meant by “in a good way,” my tween surprised me again explaining that the flavors are so good together, but she is not overwhelmed by any flavor in particular. Dara loved that this cookie is neither too sweet, nor simply a salty cracker. There you have it, folks! My biggest critic approves.

To be fair, I should also tell you that my four-year-old preferred an Oreo over this sophisticated cranberry Parmesan shortbread cookie 🙂

This is a very simple recipe, and you can even prepare the dough and leave it in the fridge overnight. It takes only 15 minutes of prep time, and 12 minutes to bake. Anyone can make it! Serve next to your favorite appetizer bites; dust with a little extra powdered sugar; or dress it up with a swipe of jelly and a little prosciutto. YUM!

Here is how to make cranberry Parmesan shortbread cookies:

Butter, parmesan cheese, dried cranberries, and powdered sugar, fresh rosemary. Ingredients for shortbread cookies.

Place 2 cups of flour, 1 cup of confectioner’s sugar, 1/3 cup of cranberries, 3/4 cup of grated Parmesan, rosemary and salt in a large food processor. Pulse a few times to combine.

Flour, Parmesan cheese, dried cranberries, rosemary in food processor
Now add  2 sticks of butter and the olive oil. Pulse a few more times until soft dough forms.

Add butter to food processor

Shortbread cookie dough after being processed

Unplug food processor and take your dough out carefully. Place dough on work surface, and gently roll into a log (about 2 inches in diameter).

Dough formed into log

Line a long piece of foil with plastic wrap. Place gently on the shorter end (closest to you); roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped.

Shortbread cookie dough log wrapped in plastic then foil to be placed in fridge

Leave in the fridge for one hour to chill and harden. When ready, preheat oven to 375 degrees F.
Cut the dough log into about 1/3-1/2 inch-thick slices; and place the rounds on two large baking sheets lined with parchment paper.

Chilled cookie dough log sliced into rounds

Cookie dough rounds spread on baking sheet for baking
Bake for 12 to 15 minutes, or until the edges of the cookies begin to slightly brown. You do not want these to brown too much.

When you take these cookies out of the oven, they will still be slightly soft. Leave them on the baking sheets for a few minutes, then transfer to wire rack to fully cool.

Dust with a little powdered sugar, if you want. Or simply serve next to your favorite appetizer bites.

Cranberry Parmesan Shortbread Cookie Recipe

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Cranberry Parmesan Shortbread Cookie Recipe

Cranberry Shortbread Cookies with Rosemary and Parmesan


★★★★★

5 from 6 reviews

  • Author: The Mediterranean Dish
  • Prep Time: 1 hour 15 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
Print Recipe
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Description

Cranberry Parmesan Shortbread Cookies with rosemary and olive oil.


Ingredients

  • 2 cups/ 240 g all-purpose flour
  • 1 cup/ 113 g confectioner’s sugar
  • 1/2 cup/ 60 g dried cranberries  (a large handful)
  • 2-3 tsp (about 2 small springs) finely chopped fresh rosemary
  • pinch of salt
  • 3/4 cup/ 75 g grated Parmesan Rigiano
  • 2 (16 tbsp)/226 g sticks unsalted butter
  • 2 tsp/ 8.2 g Private Reserve extra virgin olive oil

Instructions

  1. Place the flour, sugar, cranberries, rosemary and salt and Parmesan in a large food processor. Pulse a few times to combine.
  2. Now add butter and olive oil. Pulse a few more times until soft dough forms.
  3. Unplug food processor and take your dough out carefully.
  4. Place dough on work surface, and gently roll into a log. Line a long piece of foil with plastic wrap. Place gently on the shorter end (closest to you); roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped.
  5. Leave in the fridge for one hour to chill and harden.
  6. When ready, preheat oven to 375 degrees F.
  7. Cut the dough log into about 1/3-1/2 inch-thick slices; and place the rounds on two large baking sheets lined with parchment paper.
  8. Bake for 12 to 15 minutes, or until the edges of the cookies begin to slightly brown.
  9. Cookies will be soft when they come out of the oven. Leave them on the baking sheet for a few minutes, then transfer to wire rack to fully cool. Enjoy!

Notes

  • Recommended for this Recipe: Private Reserve extra virgin olive oil (from organically grown and processed and processed Koroneiki olives). SAVE! Try our Greek EVOO Bundle

Keywords: Shortbread Cookies Recipe, Butter Shortbread Cookies

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Filed Under: Desserts Tagged With: cookie, cranberry, dessert, holidays, Sweets

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  1. Helen says

    December 21, 2018 at 3:31 am

    I would love to make these but live in the UK so use metric measurements. Could you please add metric equivalents to the ingredients. Thank you

    Reply
    • Suzy Karadsheh says

      December 21, 2018 at 10:59 am

      Hi Helen, I’ve done a bit of research and have updated the measurements here for you.

      Reply
  2. Gene Wilkins says

    December 24, 2017 at 1:46 pm

    Thanks Suzy – love the blend of sweet and savory in these cookies! So easy to make and so delicious!

    Reply
  3. Toni says

    December 9, 2017 at 8:46 pm

    Amazing!!! I’ve been looking for a savory cookie to serve doing the holidays! Thank you!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 10, 2017 at 8:22 pm

      So glad you enjoyed it Toni!

      Reply
  4. Karen Howard-Goldsmith says

    December 8, 2017 at 1:25 pm

    These look great, I think they may just be my home-made Christmas gifts this year!

    But can you – for all your international followers, like me- tell me how much a stick of butter weighs please?

    Thank you so much- and enjoy all the festivities!

    Karen

    Reply
    • Suzy Karadsheh says

      December 8, 2017 at 1:33 pm

      Hi Karen! Sure thing, so 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. I hope this helps!

      Reply
      • Karen Howard-Goldsmith says

        December 9, 2017 at 5:20 am

        Thanks, am off to buy the ingredients now 🙂

        Reply
        • Suzy Karadsheh says

          December 9, 2017 at 9:39 am

          Enjoy!!! I’m making these too!

          Reply
          • Karen HG says

            December 18, 2017 at 3:21 am

            One more quick question please! How long will these stay fresh for? Thanks…

          • Suzy Karadsheh says

            December 19, 2017 at 8:44 pm

            Hi Karen. So sorry I just saw this followup question. I would say a few days and up to 1 week if stored properly in an air-tight container.

  5. jennifer anne brown says

    December 5, 2016 at 4:13 pm

    I tried the Cranberry Shortbread Cookies with Rosemary and Parmesan today. Unbelievably good cookie. I will be making this every Christmas from now on. Thanks You & I pined it.

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 6, 2016 at 7:16 pm

      That’s awesome, Jennifer! I am so happy you enjoyed these cookies. I am making a batch soon!

      Reply
  6. Samina | The Cupcake Confession says

    December 17, 2014 at 7:23 am

    Getting paid in food is the best thing EVER! <3 These shortbread cookies look and sound phenomenal!!!!!! The flavor pairing is just SOOOO festive, just looking at it is making me drool! Pinning! 😀

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 2:01 pm

      Hi Samina! Glad you like this cookie recipe. Thanks so much for stopping in. Hope we stay in touch!

      Reply
  7. WholeYum says

    December 16, 2014 at 10:01 pm

    I’ve never had Parmesan cookies! How novel! Looks good 🙂

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 7:09 am

      Thank you! If you ever try these, let me know how it goes. Glad you stopped in!

      Reply
  8. Katrina @ Warm Vanilla Sugar says

    December 16, 2014 at 7:11 pm

    This is such a cool combination! Love it!

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 7:10 am

      Thanks so much, Katrina! Glad you stopped in!

      Reply
  9. Denise [email protected] Brazil To You says

    December 16, 2014 at 6:20 pm

    This is written Christmas all over… We also prepare and enjoy treats with Parmesan cheese. It is the salty element that brings up all the other flavors together.

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 7:11 am

      Denise! Great to see you here, friend. I’ll bet you have all sorts of yummy treats ready for Christmas. You’re right the salty element brings the rest of the flavors out.

      Reply
  10. Tara says

    December 16, 2014 at 4:54 pm

    What an interesting combination of flavors, I absolutely love it!!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 7:13 am

      Tara, thank you! I hadn’t thought to combine cranberries with Parmesan and rosemary before; I am so happy with how these turned out.

      Reply
  11. Linda @ForkandForage says

    December 16, 2014 at 4:42 pm

    These sound delicious. I love a sweet and savory combo and these cookies combine some of my favorite ingredients. Yum!

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 17, 2014 at 7:14 am

      Linda, thanks so much for stopping in! You are so right on the sweet n’ savory combo. It’s great!

      Reply
  12. peter @feedyoursoultoo says

    December 16, 2014 at 3:44 pm

    What a great and unique flavor combination.

    Reply
    • Suzy Karadsheh says

      December 16, 2014 at 4:22 pm

      Thank you, Peter! I knew you’d appreciate this recipe. Thanks for the support.

      Reply
  13. Aysegul says

    December 16, 2014 at 7:45 am

    This is such an incredible shortbread recipe. So adult-like, I should say.
    I love the macro photography (and the new lens). I am so going to make it for the holiday party I am throwing next week.
    Thank you for sharing.

    Reply
    • Suzy Karadsheh says

      December 16, 2014 at 4:21 pm

      Hi Ice! Thanks for the kind words, friend. That lens makes a big difference!
      You’re right, it’s an adult-y cookie. My tween liked it, but the little one went for an Oreo. Hope it works out for you.

      Reply
  14. Maureen | Orgasmic Chef says

    December 16, 2014 at 4:38 am

    How interesting! It’s a cookie and a cracker all rolled (literally) into one. I like these.

    ★★★★★

    Reply
    • Suzy Karadsheh says

      December 16, 2014 at 4:19 pm

      Thanks Maureen! The lazy person in me wanted to just combine everything in one. It worked!

      Reply

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