Chopped dried cranberries and orange zest dot this buttery shortbread. The baked sheet is cut while warm, then left to cool completely before serving.
Before you begin: Keep the dough layer even and cut immediately after baking, before it becomes fully firm.
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Christmas Cranberry Orange Shortbread: 2 Wonderful Secrets
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This festive Christmas cranberry orange shortbread recipe creates buttery cookies with a hint of citrus and tart cranberries. It is perfect for holiday gatherings or gifting.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ cup (50g) dried cranberries, chopped
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, powdered sugar, salt, and vanilla extract until light and fluffy.
- Gradually add the all-purpose flour, mixing until just combined.
- Stir in the chopped dried cranberries and orange zest until evenly distributed throughout the shortbread dough.
- Press the dough into an even layer on the prepared baking sheet, about ½ inch thick. You can also shape it into a log, chill, and then slice.
- Bake for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and immediately cut the warm shortbread into desired shapes (squares, fingers, wedges).
- Let the Christmas cranberry orange shortbread cool completely on the baking sheet before serving or storing.
Notes
- For best results, use good quality butter for your cranberry orange shortbread.
- Do not overmix the dough to ensure tender shortbread cookies.
- You can add a sprinkle of coarse sugar on top before baking for extra sparkle.
- Store these festive cranberry orange shortbread cookies in an airtight container at room temperature for up to one week.
- This recipe can be easily doubled for a larger batch of holiday shortbread with cranberry and orange.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baked Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Christmas Cranberry Orange Shortbread: 2 Wonderful Secrets — Chopped dried cranberries and orange zest dot this buttery shortbread. The baked sheet is cut while warm, then left to cool completely before serving. Jump to Recipe Prep: 15 minCook
Why This Recipe Works
- Dried cranberries add small fruit pieces without a separate filling.
- Orange zest distributes citrus aroma through the dough.
- Warm cutting gives the baked sheet its finger shapes.
Practical Tips
Keep the dough layer even and cut immediately after baking, before it becomes fully firm.
Serving and Variations
Wait until the shortbread has cooled completely before lifting and arranging the fingers.
Storage
Keep cooled shortbread in an airtight container with parchment between layers.
Frequently Asked Questions
What is the key preparation detail?
Keep the dough layer even and cut immediately after baking, before it becomes fully firm.
What gives this recipe its texture?
Dried cranberries add small fruit pieces without a separate filling. Orange zest distributes citrus aroma through the dough.
How should I serve it?
Wait until the shortbread has cooled completely before lifting and arranging the fingers.
How should I keep leftovers?
Keep cooled shortbread in an airtight container with parchment between layers.
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Recipe source
Ingredient quantities, temperatures and method are provided in the recipe card above.
Recipe author: Jannet Lisa
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