Description
Indulge in the perfect blend of tart cranberries and zesty orange in these delicious Cranberry Orange Shortbread Cookies. Learn how to make them now!
Ingredients
Scale
- 1/2 cup (120 ml) dried cranberries
- 3/4 cup (180 ml) sugar divided
- 2 1/2 cups (300 g) all-purpose flour — spooned and leveled, not scooped
- 1 cup (240 g) butter — cubed (and cold)
- 1 tsp (5 ml) almond extract
- zest of 1 orange
- 1 to 2 tbsp (15–30 ml) of fresh orange juice — optional
- additional sugar to coat cookies before baking if desired
Instructions
- Prepare a baking tray by covering it with parchment paper and set it aside.
- In a food processor, blend the cranberries with 1/4 cup of sugar until the cranberries are finely chopped. Put the mixture aside.
- In a large mixing bowl, combine the flour with the rest of the sugar.
- Using a pastry cutter or two forks, integrate the butter until the mixture resembles fine crumbs.
- Add the almond extract, cranberry-sugar mixture, orange zest, and orange juice if using, and mix well.
- Knead the dough with your hands until it forms a cohesive ball. If it remains crumbly, gradually incorporate orange juice, one tablespoon at a time, until the dough is smooth.
- Shape the dough into a cylindrical log, about two inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for at least two hours or up to three days.
- Set your oven to 325°F to preheat.
- Cut the chilled dough into slices about ¼ inch thick.
- Pour around half a cup of sugar into a bowl and roll each dough slice in the sugar to coat.
- Arrange the coated slices on the prepared baking tray and bake for 12 to 15 minutes, until the cookies are just set. Avoid overbaking; I usually take them out at 12 minutes.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to three days or freeze them for up to three months.
Notes
- Note: Enhance the citrus flavor by increasing the amount of orange zest in the recipe.
- Second note: For a sweeter cookie, consider adding more sugar to coat the cookies before baking.
- Third note: Create a crunchy texture by sprinkling chopped almonds on top of the cookies before baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 120
- Fat: 6g
- Protein: 1g
Keywords: cranberry cookies, orange zest cookies, buttery shortbread, almond extract cookies, sugar-coated treats
