Cranberry Orange Shortbread Cookies
User Reviews
5
Cranberry Orange Shortbread Cookies
Description
Cranberry Orange Shortbread Cookies start with creaming butter and sugar, then mixing in vanilla and cornstarch before gradually adding flour. The dough, once combined but still crumbly, is kneaded briefly with orange zest and chopped fresh cranberries to incorporate these vibrant flavor elements evenly.
The dough is shaped into a smooth log using a rolling motion and wrapped in waxed paper to chill for at least an hour. This step is key to firm up the dough for clean slicing and controlled spreading during baking. After chilling, thin slices about 1/4 inch thick are cut and optionally decorated with nuts or sugar before baking.
Baked at 350°F for 12 to 15 minutes, the cookies develop a light golden browning at the edges while maintaining a delicate shortbread texture with tender centers. These cookies showcase the contrast between buttery sweetness and the fresh, tart cranberries with a citrus note from the orange zest. They complement tea, coffee, or holiday gatherings nicely.
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 Tablespoon orange zest
- 1/2 cup cranberries chopped, fresh
Instructions
- Chop cranberries.
- Cream together butter and sugar. Mix in vanilla and cornstarch, then add flour gradually. When combined (it probably won’t hold into a ball yet), mix in orange zest and cranberries. Knead a couple times if needed.
- Roll dough into a log. To create a smooth log, I used a rolling motion like when kids make play dough snakes. Wrap the log with waxed paper and refrigerate at least an hour.
- After the dough is chilled, cut into approximately ¼ inch slices. If you’d like to decorate the cookies with nuts or sugar, do so now.
- Set cookies on ungreased cookies sheet allowing for some spread.
- Bake at 350 F for 12-15 minutes. Cookies are done when they are just starting to brown on the edges.
User Reviews
Overall Rating
5
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