Description
Indulging in the sweet, buttery goodness of cookies can be a highlight of any holiday season, and our Cranberry Orange Shortbread Cookies are no exception.
Ingredients
Scale
- ½ cup dried cranberries (Craisins)
- ¾ cup granulated sugar, divided
- 2½ cups all-purpose flour (spooned and leveled)
- 1 cup cold unsalted butter, cubed
- 1 teaspoon almond extract
- Zest of 1 large orange
- 1–2 tablespoons fresh orange juice (optional)
- Additional sugar for coating (optional)
- 4 ounces white chocolate, melted (optional for dipping)
- ½ cup chopped pistachios or walnuts (optional)
- Extra orange zest for garnish
Instructions
- Prepare the Cranberries: Start your cookie adventure by lining a baking sheet with parchment paper and setting it aside. Place dried cranberries in a food processor, pulse them with ¼ cup of granulated sugar until finely chopped.
- Create the Dough: In a large mixing bowl, combine remaining granulated sugar with all-purpose flour. Cut in cold, cubed butter until the mixture resembles fine crumbs, then stir in almond extract, cranberry-sugar mixture, orange zest, and optional orange juice.
- Forming the Log: Knead dough gently until smooth. Shape into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Bake the Cookies: Preheat oven to 325°F (160°C). Slice chilled log into rounds about ¼ inch thick, optionally roll in sugar, and bake for 12-15 minutes.
- Optional Dipping: Once cooled, dip cookies in melted white chocolate and garnish with orange zest or nuts if desired.
Notes
Store cookies in an airtight container for up to one week. You can freeze the wrapped log of dough for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 per cookie
- Sodium: 50 mg
- Protein: 2 g