Cranberry Shortbread
  • 1/4 lb unsalted butter, at room temperature (55g)
  • 1/4 cup powdered sugar (55g)
  • 1 cup all-purpose flour (125g)
  • 1/2 cup dried cranberries (20g)
  • zest of half a lemon (0.5g)
This is a low-sodium version of shortbread cookies - it's practically sodium-free. Chef Quidenays likes his shortbread overcooked, but for this recipe, he's very careful to get the cooking time just right because the dried cranberries and the lemon zest are delicate creatures in the oven. Makes 18 cookies.
 Nutritional information 
2 cookies 22g
 Phosphorus (mg) 16 
 Potassium (mg) 17 
 Sodium (mg) 1.0 
 Protein (g) 1.4 
 Sugar (g) 7.1 
 Carbohydrates (g) 18 
 Water (mL) 3 
 Fibre (g) 0.5 
 Calories 118 
STEP 1: Break up the room temperature butter with a pastry knife.
STEP 2: Thoroughly knead with the pastry knife until the mixture is homogeneous and doesn't stick to the mixing bowl.
STEP 3: Add the cranberries and the zest, and hand-mold into a cylinder.
STEP 4: Roll the cylinder in parchment or wax paper so that the cylinder is smooth. Freeze for one hour.
STEP 5: Make slices in the frozen dough with your sharpest serrated knife.
STEP 5: Bake at 325F for 11 minutes on an ungreased cookie sheet.
STEP 5: Great with tea!