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Cranberry Orange Shortbread Cookies Recipe

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4.4 from 6 reviews

These Cranberry Orange Shortbread Cookies combine the bright flavors of fresh orange zest and tart dried cranberries with the buttery richness of classic shortbread. Enhanced with the subtle nuttiness of chopped pistachios and a hint of almond extract, these cookies are the perfect festive treat. With a crisp, tender texture and a hint of sweetness, they are ideal for holiday gatherings or anytime you crave a delightful homemade cookie.

Ingredients

Cookie Dough

  • 1 cup butter (softened at room temperature)
  • 3/4 cup powdered sugar (confectioners’ sugar)
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup pistachios (roughly chopped)
  • 1/2 cup dried cranberries (roughly chopped)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Creamed Mixture: In a large bowl, combine the softened butter, powdered sugar, orange zest, vanilla extract, and almond extract. Beat the mixture until it becomes creamy and smooth, ensuring that all the ingredients are well incorporated.
  2. Mix in Dry Ingredients and Add-ins: Add the all-purpose flour, salt, chopped pistachios, and dried cranberries all at once to the creamed butter mixture. Gently fold and mix until the dough just comes together, being careful not to overwork it to maintain tenderness.
  3. Shape Dough into a Cylinder: Transfer the dough onto a piece of plastic wrap and shape it into a uniform cylinder approximately 10 to 12 inches in length, smoothing the surface as you go.
  4. Freeze the Dough: Wrap the dough cylinder tightly with plastic wrap and place it in the freezer. Freeze for at least 3 hours or preferably overnight to firm up the dough for easy slicing.
  5. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Slice the Dough: Remove the dough from the freezer and let it sit at room temperature for a few minutes to soften slightly, making it easier to slice. Using a sharp knife, cut the dough into slices about 1/2 inch thick.
  7. Arrange on Baking Sheet: Place the cookie slices on the prepared baking sheet, leaving space between each cookie to allow for slight spreading during baking.
  8. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookies are just set and edges begin to lightly turn golden. Avoid overbaking to keep the cookies tender.
  9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Freezing the dough solidifies the shape, allowing for uniform slices and a crisp texture after baking.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Letting the dough sit out for a few minutes before slicing makes it easier to cut cleanly without crumbling.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • For a nut-free version, omit the pistachios and consider adding more cranberries or chopped dried apricots.

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