Cranberry Orange Shortbread Cookies
These easy and delightful cranberry orange shortbread cookies combine the tartness of cranberries with bright orange zest for a cozy treat perfect for any occasion.
Ingredients
Main Ingredients
- 2 1/2 cups All-purpose flour Spoon and level for accuracy.
- 3/4 cup Sugar, divided 1/4 cup for mixing with cranberries, 1/2 cup for the dough.
- 1/2 cup Dried cranberries (Craisins) Adds tartness and sweet flavor.
- 1 cup Butter, cold and cubed Essential for flaky texture.
- 1 tsp Almond extract Enhances flavor.
- Zest of 1 Orange Adds vibrant aroma.
- 1-2 tbsp Fresh orange juice (optional) Keeps the dough moist.
- Additional sugar for coating Creates a delightful crunch.
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 325°F.
- In a food processor, pulse the dried cranberries with 1/4 cup of sugar until finely chopped. Set aside.
- In a large bowl, mix the flour and the remaining 1/2 cup of sugar together.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Add the almond extract, cranberry mixture, orange zest, and optional orange juice. Mix until combined.
- Knead the dough lightly and shape it into a log, about 2 inches in diameter.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
Baking
- Slice the chilled dough into 1/4-inch thick rounds and optionally coat each slice in sugar.
- Place on parchment-lined baking sheets, ensuring space between cookies.
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden.
- Cool on the baking tray for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential for the best texture. You can substitute dried cranberries with dried cherries or apricots if desired.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgSugar: 5g
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