Festive Cranberry Orange Shortbread
These festive shortbread cookies combine the zesty brightness of orange with the tart sweetness of cranberries, perfect for any holiday gathering. They are simple to make and yield a buttery, tender treat.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
- mixer
- medium bowl
- whisk
- fork
- knife
- wire rack
- airtight container
Ingredients
Shortbread
- 1 cup (2 sticks) unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest from about 1 large orange
- 1/2 cup dried cranberries finely chopped
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the flour, salt, and orange zest.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Fold in the finely chopped dried cranberries until they are evenly distributed throughout the dough.
Baking
- Transfer the dough to the prepared baking sheet, pressing it into an 8x8 inch square or rolling it to 1/2 inch thickness before pricking the top with a fork.
- Bake for 20-25 minutes, or until the edges are lightly golden; if pressed into a square, cut into portions immediately after removing from oven while still warm.
- Allow the cookies to cool completely on the baking sheet before moving them to a wire rack.
- Store in an airtight container at room temperature for up to 5 days, or freeze for extended storage.
Notes
For best results, ensure your butter is truly softened for a light and fluffy dough. You can vary the zests and dried fruits to create different shortbread flavors; lemon zest with dried blueberries or lime zest with dried pineapple would also be delicious.