Cranberry Shortbread Cookies
Julianne Dell · beyondfrosting.com · 2016 · 24-32
Against 433 shortbread recipes
Close to the middle of 433 shortbread recipes on every ingredient.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Sugar in the middle half of recipes: 51% of the flour weight against the typical recipe's 40%.
- No starch, like 83% of recipes.
Ingredients (7)
- 1 cup (226g) unsalted butter, at room temperature226 g
- ¾ cup (143g) granulated sugar143 g
- 1 teaspoon (5ml) almond extract (or vanilla)≈ 4.2 g
- ¼ teaspoon salt≈ 1.5 g
- 2 cups (280g) all-purpose flour280 g
- 1 cup (120g) sweetened dried cranberries, very finely chopped120 g
- 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)170 g
flour 280 gbatter 945 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter81% · 51st percentile · median 81%
- Sugar51% · 74th percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt0.5% · 55th percentile · median 0.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 9 to 11 minutes
- median 18 minutes
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