Cranberry Orange Shortbread Cookies
These classic Cranberry Orange Shortbread Cookies combine rich butter, bright citrus zest, and sweet dried cranberries for a simple, elegant cookie that’s easy to make and perfect for any occasion.
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Servings: 30 cookies
Ingredients
- ⅔ cup dried cranberries, finely chopped
- ¾ cup granulated sugar, divided
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cut into small cubes
- 1 tsp almond extract
- Zest of 1 orange
- 1 –2 Tbsp freshly squeezed orange juice
- Additional granulated sugar, for coating
Directions
- Line a baking sheet with parchment paper; set aside.
- In a small bowl, combine the chopped cranberries with ¼ cup of the sugar; set aside.
- In a large mixing bowl, whisk together the flour and remaining ½ cup sugar. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles very fine crumbs.
- Stir in the almond extract, the cranberry-sugar mixture, the orange zest, and 1 tablespoon of the orange juice.
- Gently knead the mixture until a thick dough forms. If the dough is crumbly, add additional orange juice, 1 tablespoon at a time, just until the dough comes together.
- Shape the dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 325°F (165°C).
- Slice the chilled dough into ¼-inch-thick rounds. Place about ½ cup granulated sugar in a shallow bowl and lightly coat each cookie slice in sugar.
- Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 12 to 15 minutes, or just until the cookies are set. Do not overbake.
- Remove to a wire rack to cool completely.
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