Cranberry Orange Shortbread Cookies

Sparkling Holiday Cookies
Sparkling Holiday Cookies
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Ingredients

Adjust Servings:
½ cup Cranberries dried
¾ cup Sugar divided
2½ cups All-purpose flour
½ cup Butter cold, cubed
1 tsp Almond extract
1 tsp Orange zest
1 tbsp Orange juice or 2 tbsp
½ cup Sugar to coat cookies

Nutritional information

117
Calories
6g
Fat
14g
Carbohydrates
1g
Protein
16mg
Cholesterol
54mg
Sodium
Ingredients

Cranberry Orange Shortbread Cookies

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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:

Ingridiens for Cranberry Orange Shortbread Cookies

Steps to make Cranberry Orange Shortbread Cookies

1

Process cranberries and sugar

1

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.

2

Combine flour and sugar

1

In a food processor, combine 2½ cups all-purpose flour and remaining ¼ cup sugar.

3

Add butter

1

Add in ½ cup cubed butter and pulse to combine.

4

Add extract, zest, juice, and cranberry mixture

1

Add 1 teaspoon almond extract, 1 teaspoon orange zest, 1 tablespoon orange juice, and cranberry sugar mixture.

5

Pulse to form dough

2

Pulse until the dough sticks together when pressed. If the dough is crumbly add 1 more tablespoon orange juice and pulse again.

6

Shape dough and chill

2h

Shape the dough into a 2-inch wide log and wrap in plastic wrap. Refrigerate until firm, about 2 hours.

7

Preheat oven

Preheat the oven to 350 °F and line two baking sheets with parchment paper.

8

Slice cookies

2

Unwrap the dough and cut the log into about ¼-inch thick slices.

9

Coat with sugar

2

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.

10

Bake

12

Bake until cookies are set and slightly brown around the edges, 12-15 minutes.

11

Cool

Leave cookies to cool on the baking sheets for 5 minutes and then transfer to a rack and let cool completely.

12

Serve

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.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Easy and divine cookies!

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