INTRODUCTION
Cranberry Orange Shortbread Cookies are a delightful treat that combines the sweetness of cranberries with the zesty burst of orange. These cookies are buttery, crumbly, and enriched with the warmth of almond extract. The addition of white chocolate and nuts can make them even more special, creating a perfect snack for any occasion. Whether you are baking for a holiday gathering, a family event, or just for yourself, these cookies are sure to impress.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Cranberry Orange Shortbread Cookies. First, they are simple to make. The ingredients are easy to find, and the steps are straightforward, even for beginner bakers.
Second, these cookies are wonderfully versatile. You can enjoy them as they are, dusted with sugar, or dress them up by dipping in white chocolate. You can also customize them with different nuts or extra zest if you wish.
Finally, the flavors are irresistible! The combination of cranberry and orange is fresh and festive. The buttery shortbread provides a rich base that perfectly complements the fruits. Every bite bursts with flavor and texture.
HOW TO MAKE Cranberry Orange Shortbread Cookies
Baking these cookies is an easy and enjoyable process. Here’s how to do it step by step.
EQUIPMENT NEEDED
- Food processor
- Large mixing bowl
- Whisk
- Pastry cutter or two forks
- Plastic wrap
- Baking sheet
- Parchment paper
- Wire cooling rack
- Optional: Double boiler or microwave-safe bowl for melting chocolate
Ingredients You’ll Need:
- ½ cup dried cranberries (Craisins)
- ¾ cup granulated sugar, divided
- 2½ cups all-purpose flour (spooned and leveled)
- 1 cup cold unsalted butter, cubed
- 1 teaspoon almond extract
- Zest of 1 large orange
- 1–2 tablespoons fresh orange juice (optional)
- Additional sugar for coating (optional)
- 4 ounces white chocolate, melted (optional for dipping)
- ½ cup chopped pistachios or walnuts (optional)
- Extra orange zest for garnish
STEP-BY-STEP INSTRUCTIONS
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Prepare your baking sheet: Line a baking sheet with parchment paper and set it aside.
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Process cranberries: In a food processor, pulse the dried cranberries with ¼ cup of sugar until they are finely chopped.
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Mix dry ingredients: In a large bowl, whisk together the flour with the remaining ½ cup of sugar.
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Cut in the butter: Cut the cold butter into the flour mixture using a pastry cutter or two forks. Continue until the mixture resembles fine crumbs.
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Add flavor and cranberries: Stir in the almond extract, the chopped cranberry mixture, the orange zest, and optional orange juice.
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Knead the dough: Gently knead the mixture until a smooth dough forms. If the dough is too dry or crumbly, add a little more orange juice.
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Shape the dough: Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
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Preheat the oven: When ready to bake, preheat your oven to 325°F (160°C).
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Slice the dough: Remove the chilled dough from the fridge and slice it into ¼-inch thick rounds.
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Coat and bake: If desired, coat each slice with sugar. Place the cookies on the prepared baking sheet and bake for 12–15 minutes until the cookies are just set and the edges are lightly golden.
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Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
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Optional chocolate dip: For a special touch, dip the cooled cookies halfway into melted white chocolate. Sprinkle with extra orange zest or chopped nuts if desired.
HOW TO SERVE Cranberry Orange Shortbread Cookies
These cookies are perfect for any occasion. Serve them at holiday parties, family gatherings, or as a sweet treat for afternoon tea. They pair wonderfully with a cup of tea or coffee.
You can arrange the cookies on a beautiful plate, adding some extra orange zest or chopped nuts for decoration. If you dipped them in white chocolate, present them in a gift box for a lovely homemade gift.
STORAGE & FREEZING : Cranberry Orange Shortbread Cookies
To keep your Cranberry Orange Shortbread Cookies fresh, store them in an airtight container at room temperature. They can last up to a week when stored correctly.
If you want to keep them for a longer time, consider freezing them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When ready to enjoy, just thaw them at room temperature.
SERVING SUGGESTIONS
For an extra special treat, consider serving these cookies with:
- Fresh fruit, like strawberries or orange slices.
- A scoop of vanilla ice cream or a dollop of whipped cream.
- A cup of hot cocoa or chai tea.
VARIATIONS
Feel free to get creative with your Cranberry Orange Shortbread Cookies. Here are some variations you might enjoy:
- Nut Variations: Swap the pistachios or walnuts for pecans or almonds.
- Dried Fruits: Replace cranberries with dried cherries or apricots for a different flavor.
- Chocolate Chunk: Add in chocolate chips for a bit of chocolatey goodness without the dip.
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies gluten-free.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, but you need to sweeten them up since they are tart. You can cook them with a bit of sugar or use a cranberry sauce before adding to the dough.
2. What can I use instead of almond extract?
You can substitute almond extract with vanilla extract if you prefer. The flavor will be a bit different but still delicious.
3. How do I know when the cookies are done baking?
The cookies should be just set and have lightly golden edges. They might look slightly underbaked in the center, but they will firm up as they cool.
4. Can I freeze the dough before baking?
Yes, you can freeze the shaped dough log. Just wrap it tightly in plastic wrap. When ready, thaw it in the fridge before slicing and baking.
MAKE-AHEAD TIPS FOR Cranberry Orange Shortbread Cookies
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Dough Ahead: You can make the dough in advance and store it in the refrigerator for up to three days or freeze it for longer storage.
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Bake Ahead: Bake the cookies a few days before you plan to serve them. Store them properly, and they will taste fresh when it’s time to enjoy them.
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Coating Option: If you plan to dip them in chocolate, wait until the day you serve them to do so. This keeps the chocolate from getting dull or sticky.
Cranberry Orange Shortbread Cookies are a simple yet delicious treat that anyone can make. Enjoy the process of creating these lovely cookies, and savor every flavorful bite!
Cranberry Orange Shortbread Cookies
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the dried cranberries with ¼ cup of sugar until finely chopped.
- In a large bowl, whisk together the flour with the remaining ½ cup sugar.
- Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles fine crumbs.
- Stir in the almond extract, chopped cranberry mixture, orange zest, and optional orange juice.
- Gently knead the mixture until a smooth dough forms. Add more orange juice if too dry.
- Shape the dough into a log about 2 inches in diameter and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.
- Preheat your oven to 325°F (160°C).
- Remove the chilled dough from the fridge and slice into ¼-inch thick rounds.
- If desired, coat each slice with sugar. Place on the prepared baking sheet.
- Bake for 12–15 minutes until just set and edges are lightly golden.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- For a special touch, dip cooled cookies halfway into melted white chocolate and sprinkle with extra orange zest or chopped nuts.