Cranberry Orange Shortbread Cookies
Delightful cranberry orange shortbread cookies that combine a buttery, crumbly texture with the zesty flavors of orange and tart cranberries, perfect for festive gatherings.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
- 1 cup powdered sugar Add more or less to taste depending on sweetness preference.
- 2 cups all-purpose flour No substitutes recommended for best texture.
- 1/2 cup cornstarch Helps with the crumbly texture.
- 1/2 teaspoon salt Balances the sweetness of the cookies.
- 1 cup dried cranberries, chopped Chop into smaller pieces for better incorporation.
- 1 large orange, zest only For a more intense flavor, increase the zest.
- 1 teaspoon vanilla extract Enhances the cookie flavor.
- 1 tablespoon orange juice Adds sweetness and moisture.
Instructions
Baking Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Gradually add the all-purpose flour and cornstarch to the butter mixture, mixing well to combine.
- Add the salt, chopped cranberries, orange zest, vanilla extract, and orange juice. Mix everything together until fully incorporated.
- Divide the dough into two equal portions. Roll each portion into a log shape, about 1.5 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Once the dough is chilled, remove it from the refrigerator and slice each log into rounds, about 1/4 inch thick.
- Place the rounds on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve with hot beverages like tea or coffee. Optionally dust with powdered sugar or drizzle with glaze for presentation.