These homemade Cranberry Orange Shortbread Cookies have a perfect combination of winter flavors. For me, winter flavors are cranberries, oranges, a hint of almond, and of course, a high-quality real butter. The last one is the key ingredient that plays a crucial role in all shortbread cookies. So, please don’t substitute butter for margarine; otherwise, the recipe won’t work.
These shortbread cookies are so easy to make. You don’t even need a stand mixer, rolling pin, or cookie cutter because the dough easily rolls into a slice-and-bake log. To make the cookies even more attractive and to add them a sparkling finishing touch, I coat these cranberry shortbread cookies in sugar just before baking. Incidentally, this recipe makes enough cookies to fill several holiday cookie boxes. Enjoy your baking time!
To make these Cranberry Orange Shortbread Cookies, you will need the following ingredients:
In a food processor, combine ½ cup dried cranberries and ½ cup sugar. Pulse a few times until the cranberries are broken down into smaller parts. Transfer to a small bowl and set aside.
In a food processor, combine 2½ cups all-purpose flour and remaining ¼ cup sugar.
Add in ½ cup cubed butter and pulse to combine.
Add 1 teaspoon almond extract, 1 teaspoon orange zest, 1 tablespoon orange juice, and cranberry sugar mixture.
Pulse until the dough sticks together when pressed. If the dough is crumbly add 1 more tablespoon orange juice and pulse again.
Shape the dough into a 2-inch wide log and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
Preheat the oven to 350 °F and line two baking sheets with parchment paper.
Unwrap the dough and cut the log into about ¼-inch thick slices.
Place ½ cup sugar in a small bowl and coat each cookie with sugar. Arrange the coated cookies about 1 inch apart on the baking sheets.
Bake until cookies are set and slightly brown around the edges, 12-15 minutes.
Leave cookies to cool on the baking sheets for 5 minutes and then transfer to a rack and let cool completely.
Serve or store in airtight containers for up to 3 days from baking.
Let’s make delicious things that are homemade Cranberry Orange Shortbread Cookies! They are so much better than anything you could buy. Try our easy recipe soon and come back to leave a review.
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