Cranberry Pomegranate Shortbread

Cranberry Pomegranate Shortbread


1 cup Dierbergs butter, softened
½ cup Dierbergs sugar
3 tablespoons pomegranate juice (divided)
2 cups Dierbergs flour
½ cup sweetened dried cranberries
¼ teaspoon salt
1 cup Dierbergs powdered sugar


In large mixer bowl, beat butter, sugar, and 1 tablespoon of the pomegranate juice at medium speed until light and fluffy. Add flour, dried cranberries, and salt; beat at low speed just until combined. Spread dough in 9-inch square cake pan that has been lined with foil extending about 1 inch above sides of pan. Bake in 350°F. oven until edges are light golden brown, about 35 minutes. Cool in pan on wire rack 10 minutes.

Use edges of foil to lift shortbread from pan onto cutting board. Cut into 16 squares. In small bowl, whisk together powdered sugar and remaining 2 tablespoons juice until smooth. Drizzle over cooled shortbread. Store in airtight containers.

Servings: 16
Serving Size: Per square

Per Serving
Calories: 226
Cholesterol: 31 mg
Fat: 12 g
Sodium: 39 mg
Carbohydrates: 29 g
Protein: 2 g
Fiber: 1 g