Cranberry Orange Shortbread
Buttery shortbread cookies with tart cranberries and fresh orange zest, ideal for holiday trays, gifting, or enjoying with tea. Tender texture and bright citrus notes create a cozy treat.
Equipment
- 1 mixing bowl
- 1 pastry cutter or fingertips to blend butter
- 1 baking sheet lined with parchment paper
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon freshly grated orange zest
- 1/4 teaspoon salt
- 1 cup cold unsalted butter cubed (about 225 grams)
- 1/2 to 3/4 cup dried cranberries
- optional: coarse sugar for sprinkling
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, orange zest, and salt.
- Add the cold, cubed butter to the dry ingredients and blend with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Stir in the dried cranberries until evenly distributed.
- Turn the mixture onto a lightly floured surface and press it into a smooth dough.
- Roll the dough into a log about 1 1/2 to 2 inches thick, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Slice the chilled dough into 1/2 inch thick rounds and arrange them on the prepared baking sheet.
- Optionally sprinkle the cookies with coarse sugar.
- Bake for 12 to 15 minutes or until the cookie edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh orange zest for bright citrus flavor.
- Do not overwork dough for tender texture.
- Try adding white chocolate chips for a sweeter twist.
- Store airtight at room temperature for up to one week.