Cranberry Orange Shortbread Cookies (Print-Friendly Version)
Traditional shortbread with tangy cranberries and citrusy orange—great for December baking or adding cheer to winter parties. The almond extract gives these cookies extra flavor. Bookmark & tap.
# Ingredients You’ll 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 -
Extra granulated sugar for coating
# How to Make It:
01 -
In a food processor, blend 1/4 cup granulated sugar with dried cranberries until they're finely chopped. Put aside for later.
02 -
Grab a big bowl and mix the all-purpose flour with the other 1/2 cup granulated sugar. Add the cold cubed butter and work it in with your fingers or a pastry tool until you get something that looks like rough sand.
03 -
Add in the almond extract, orange zest, your chopped cranberry mix, and orange juice if you want to use it. Gently work everything together until it comes together as a ball.
04 -
Roll the dough into a log about 2 inches thick. Wrap it up tight with plastic wrap and stick it in the fridge for at least 2 hours but you can leave it there up to 3 days.
05 -
Turn your oven on to 325°F (165°C). Take the dough out, cut it into 1/4-inch slices, and if you'd like, roll the edges in some extra sugar.
06 -
Put the slices on a baking sheet lined with parchment and bake them for 12 to 15 minutes until you can see light golden edges. Let them cool completely on a wire rack.
07 -
Keep your cooled cookies in a sealed container for up to 3 days, or pop them in the freezer where they'll stay good for up to 3 months.
# Extra Suggestions:
01 -
After each slice, turn the dough log a quarter way around to help keep the cookies nice and round.