Shortbread Cookie Cups With Brown Sugar-Cinnamon Filling (Whole Wheat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shortbread cookie cups feature a buttery whole wheat shell filled with warm brown sugar and cinnamon, topped with pecans and tart dried cranberries. Sweet, tender, and slightly crisp, they offer a balance of caramel and fruit flavors. Perfect for holiday gatherings or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1/2 cup butter (softened to room temperature)
- 2 tablespoons light brown sugar (packed)
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 3/4 cup + 3 tablespoons white whole-wheat flour
- 1 teaspoon cinnamon
- 3 tablespoons pecans (finely chopped)
- 3 tablespoons dried cranberries (finely chopped)
- 1/2 cup brown sugar (packed)
- 1/2 tablespoon cinnamon
- 1 tablespoon white whole-wheat flour
- 1 large egg white
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 17m
- Sodium
- 44mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 37mg
- Calcium
- 8mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 44MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.