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Orange Cranberry Shortbread Cookies Recipe

Orange Cranberry Shortbread Cookies Recipe
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★★★★★

4.8 from 27 reviews

These Orange Cranberry Shortbread Cookies are buttery, tender, and perfectly balanced with bursts of fresh cranberries and bright orange zest. Finished with a sweet orange glaze, they make a delightful treat that’s perfect for any occasion—whether it’s a holiday gathering or a cozy afternoon tea.

Ingredients

Scale

Cookie Dough

  • 1 ¼ cup (155 g) all-purpose flour
  • ⅓ cup + 1 tablespoon (75 g) granulated sugar
  • 1 tablespoon (8 g) cornstarch
  • ¼ teaspoon salt
  • 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
  • ¼ cup (40 g) fresh cranberries, finely chopped
  • ½ tablespoon orange zest

Orange Glaze

  • 2/3 cup (80 g) powdered sugar
  • 3 teaspoons (15 g) orange juice

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl fitted with the paddle attachment, combine the flour, granulated sugar, cornstarch, and salt until evenly mixed.
  2. Add Butter: Add the cold, cubed butter to the dry mixture and beat for about 3 minutes until the butter is incorporated evenly, and the mixture resembles wet sand that forms a ball when squeezed.
  3. Add Fruits and Zest: Gently fold in the finely chopped fresh cranberries and orange zest to evenly distribute them throughout the dough.
  4. Shape Dough: Transfer the dough onto parchment paper or a silicone baking mat and knead it lightly into a smooth ball. Place another sheet of parchment on top and roll it into a 4×12-inch rectangle.
  5. Freeze: Place the rolled dough in the freezer for 20 minutes to firm up.
  6. Preheat Oven: While the dough chills, preheat your oven to 325°F (163°C).
  7. Slice and Arrange: Remove dough from freezer and slice into 24 rectangular sticks. Arrange the cookies on a baking sheet lined with a silicone baking mat, spacing them evenly.
  8. Bake: Bake for approximately 20 minutes, or until the edges begin to lightly brown. The cookies may be slightly misshapen when baked, which is normal.
  9. Shape Cookies: As soon as you remove the cookies from the oven, gently press the edges of each cookie from both sides using offset spatulas or bench scrapers to shape them neatly.
  10. Cool: Transfer the cookies to a wire rack and allow them to cool completely.
  11. Make Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth to create the glaze.
  12. Glaze Cookies: Transfer the glaze to a pastry bag or squeeze bottle and drizzle it over the cooled cookies evenly.

Notes

  • Cornstarch helps to make the cookies more tender. If you prefer a crumblier shortbread texture, you can omit it.
  • Fresh cranberries provide the best flavor, but dried cranberries can be used. Use the same quantity (¼ cup = 35g) and chop them finely. Add 1-2 teaspoons of milk to the dough if using dried cranberries, as the dough will be drier.
  • Store cookies in an airtight container at room temperature for up to 7 days.
  • For longer storage, freeze cookies in a freezer-safe container for up to 3 months.

Nutrition

Keywords: Orange Cranberry Shortbread Cookies, Shortbread Cookies, Holiday Cookies, Cranberry Cookies, Orange Zest Cookies, Easy Shortbread

Find it online: https://dishedbydana.com/orange-cranberry-shortbread-cookies-recipe/