Cranberry Orange Shortbread Cookies (Recipe for Printing)
Classic shortbread meets vibrant cranberries and zesty orange—perfect for baking in December or brightening winter events. Almond extract adds depth to these cookies. Save & click.
# What You Need:
→ Shortbread Dough
01 -
1/2 cup dried cranberries
02 -
3/4 cup granulated sugar, divided
03 -
2 1/2 cups all-purpose flour, spooned and leveled
04 -
1 cup unsalted butter, cold and cubed
05 -
1 teaspoon almond extract
06 -
Zest of 1 orange
07 -
1 to 2 tablespoons freshly squeezed orange juice, optional
→ Coating
08 -
Additional granulated sugar for rolling
# How to Make It:
01 -
Pulse dried cranberries and 1/4 cup granulated sugar together in a food processor until finely chopped. Set aside.
02 -
In a large bowl, whisk together all-purpose flour and remaining 1/2 cup granulated sugar. Cut in cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
03 -
Incorporate almond extract, orange zest, reserved cranberry mixture, and orange juice if using. Knead mixture gently until it forms a cohesive ball.
04 -
Shape dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 72 hours.
05 -
Preheat oven to 325°F (165°C). Unwrap dough, slice into 1/4-inch rounds, and, if desired, roll edges in additional granulated sugar.
06 -
Arrange slices on a parchment-lined baking sheet and bake for 12 to 15 minutes until edges are lightly golden. Transfer to a rack to cool completely.
07 -
Store cooled cookies in an airtight container for up to 3 days or freeze for up to 3 months.
# Extra Tips:
01 -
For even slicing, rotate the dough log a quarter turn after each cut to maintain a round shape.