why make this recipe
Cranberry Orange Shortbread Cookies are a delightful treat that combines the sweetness of sugar with the tartness of cranberries and the bright flavor of orange. They are perfect for any occasion, whether it’s a festive holiday gathering or a simple afternoon snack with tea. The cookies are easy to make and provide a beautiful balance of flavors that will please anyone who tries them.
how to make Cranberry Orange Shortbread Cookies
Ingredients:
- 1/2 cup dried cranberries (Craisins)
- 3/4 cups sugar, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup butter, cubed (cold)
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Directions:
- Combine the cranberries and 1/4 cup of sugar in a food processor. Process until the cranberries are broken down. Set aside.
- In a large bowl, combine the flour and the remaining sugar. Cut in the cold butter until the mixture is crumbly.
- Add the almond extract, cranberry mixture, orange zest, and orange juice (if using). Knead the mixture into a ball.
- Shape the dough into a log, wrap it in plastic, and refrigerate for 2 hours or up to 72 hours.
- Preheat your oven to 325°F (165°C). Slice the dough into cookies, coat them in sugar, and bake for 12-15 minutes.
- Allow the cookies to cool on a rack.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
how to serve Cranberry Orange Shortbread Cookies
These cookies are best served with a cup of tea or coffee. They can be enjoyed as a snack throughout the day or served as a dessert after a meal. A sprinkle of powdered sugar on top can add a nice touch for special occasions.
how to store Cranberry Orange Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, you can freeze them for up to 3 months. Just make sure to place them in a freezer-safe container or bag.
tips to make Cranberry Orange Shortbread Cookies
- Make sure the butter is cold when you start to ensure a crumbly texture.
- If you want more orange flavor, feel free to add more orange zest or juice.
- For an extra crunch, consider adding chopped nuts to the dough.
- Roll the log tightly to ensure evenly shaped cookies.
variation
You can switch up the flavors by replacing cranberries with other dried fruits, such as cherries or blueberries. You could also add a bit of dark chocolate or white chocolate chips for a richer flavor.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, but you may need to adjust the sugar since fresh cranberries are more tart than dried.
2. How should I cut the cookies?
You can slice them into any thickness you prefer; just keep in mind that thinner cookies will bake faster.
3. Can I make the dough in advance?
Absolutely! You can make the dough and refrigerate it for up to 72 hours or freeze it for longer storage before slicing and baking.
