Cranberry Orange Shortbread Cookies | Holiday Treat Recipe
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Author:Patricia Jannet
Total Time:2 hours 22 minutes
Yield:30 cookies 1x
Diet:Vegetarian
Description
Buttery, melt-in-your-mouth Cranberry Orange Shortbread Cookies infused with zesty orange flavor and tart dried cranberries. Perfect for holiday baking, gifting, or enjoying with tea on a cozy afternoon.
Ingredients
Scale
½ cup dried cranberries (Craisins)
¾ cup granulated sugar, divided
2½ cups all-purpose flour (spooned and leveled)
1 cup cold unsalted butter, cubed
1 teaspoon almond extract
Zest of 1 large orange
1–2 tablespoons fresh orange juice (optional)
Additional sugar for coating (optional)
4 ounces white chocolate, melted (optional for dipping)
½ cup chopped pistachios or walnuts (optional)
Extra orange zest for garnish
Instructions
Line a baking sheet with parchment paper and set aside.
In a food processor, pulse cranberries with ¼ cup sugar until finely chopped.
In a large bowl, combine flour and remaining sugar.
Cut in the cold butter using a pastry cutter or two forks until fine crumbs form.
Stir in almond extract, cranberry mixture, orange zest, and orange juice if using.
Knead the dough gently until it forms a smooth ball. Add a little more juice if it feels crumbly.
Shape the dough into a log about 2 inches in diameter, wrap in plastic, and refrigerate for at least 2 hours or up to 3 days.
Preheat oven to 325°F (160°C). Slice the chilled dough into ¼-inch rounds.
Coat each slice with sugar if desired and place on the prepared baking sheet.
Bake for 12–15 minutes, until cookies are just set and lightly golden at the edges.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dip cooled cookies halfway in melted white chocolate and garnish with orange zest or chopped nuts.
Notes
Use fresh orange zest for the brightest citrus flavor.
Keep the butter cold for a perfect shortbread texture.
Chill the dough thoroughly to prevent cookies from spreading.
For extra flavor, try substituting vanilla extract for almond or add chopped pistachios.
Store in an airtight container for 3 days or freeze for up to 3 months.
