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Cranberry Orange Shortbread Cookies Recipe

Cranberry Orange Shortbread Cookies

These delightful cookies combine the tartness of cranberries with the zestiness of orange for a refreshing twist on classic shortbread.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Orange Shortbread
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 zest orange only the orange part
  • 1 heaping cup fresh cranberries *roughly chopped
  • 2 cups all purpose flour
  • 1 tsp pure vanilla extract

Equipment

  • Food Processor
  • Cookie Sheet
  • Parchment Paper

Method
 

  1. Rough chop the cranberries and set aside.
  2. Cream the butter, sugar, and zest together until well combined using a food processor.
  3. Add the flour and vanilla extract, pulse about 10 times, then run the machine briefly until the dough forms.
  4. Add the cranberries and pulse just until distributed.
  5. Turn the dough onto a lightly floured board and bring together with your hands until no longer crumbly.
  6. Form the dough into a 10-12 inch log, wrap in plastic, and chill for at least 3 hours or overnight.
  7. Preheat the oven to 350F and line a cookie sheet with parchment paper.
  8. Slice the dough into 1/3 inch slices, place on the cookie sheet two inches apart, and bake for 10-12 minutes.
  9. Let the cookies cool for a couple of minutes on the sheets before transferring to a rack.

Notes

These cookies are soft and delicate when hot, so handle them carefully. They will firm up as they cool. Adjust baking time based on cookie size and thickness.