Description
Cranberry Shortbread Cookies are buttery, tender cookies infused with bright orange zest and fresh cranberries, delivering a perfect balance of citrusy and tart flavors. These slice-and-bake cookies are easy to prepare and ideal for holiday celebrations or anytime you want a delightful sweet treat.
Ingredients
Scale
Dough
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine (just the orange part, not the bitter white pith)
- 2 cups all purpose flour
- 1 tsp pure vanilla extract
Filling
- 1 heaping cup fresh cranberries, roughly chopped
Instructions
- Prepare cranberries: Rough chop the fresh cranberries and set them aside for later use.
- Cream butter mixture: In a food processor, cream together the room temperature unsalted butter, granulated sugar, and orange zest until well combined and fluffy.
- Mix dry ingredients: Add the all purpose flour and pure vanilla extract to the butter mixture in the food processor. Pulse about 10 times, then run the machine briefly just until the dough comes together in lumps.
- Add cranberries: Add the chopped cranberries and pulse just a few times to incorporate them evenly without over-processing.
- Form dough: Turn the dough out onto a lightly floured board and gently bring it together with your hands, working just until no longer crumbly.
- Shape log: Form the dough into a 10 to 12 inch log. Using plastic wrap, wrap the log tightly and twist the ends to seal. Use the plastic to smooth the dough and help maintain the shape.
- Chill dough: Refrigerate the dough log for at least 3 hours or preferably overnight. Wrapping it in a folded towel helps keep it round as it chills.
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Slice and bake: Slice the dough into 1/3 inch thick rounds and space them about 2 inches apart on the prepared cookie sheet. Bake for 12 minutes, or longer if a crispier cookie is desired. Cookies will be pale on top and just golden on the bottom.
- Cool cookies: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them carefully to a cooling rack. They will firm up as they cool.
Notes
- Fresh cranberries provide the best tart burst, but dried cranberries can be substituted if necessary.
- Ensure butter is at room temperature for easier creaming.
- Chilling the dough is crucial to keep the cookies from spreading too much during baking.
- Wrapping the log in a towel during chilling maintains an even round shape and easier slicing.
- Adjust baking time if slicing cookies thinner or thicker than 1/3 inch.
- For a richer flavor, try adding a pinch of salt or a splash of orange liqueur to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 163 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
