Orange Cranberry Shortbread Cookies
Looking for a festive treat to brighten up your day? These Orange Cranberry Shortbread Cookies are the perfect blend of zesty citrus and tart cranberry, wrapped up in a buttery, melt-in-your-mouth cookie. Trust me, you’ll want to make a double batch!
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp orange zest
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the orange zest.
- Gradually add the flour, mixing until just combined.
- Fold in the chopped cranberries.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the dough into 1/4 inch rounds and place on the baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Popular Questions:
- Can I use fresh cranberries instead of dried?
- Can I use margarine instead of butter?
- Can I freeze the dough?
- How long do these cookies stay fresh?
- Can I add nuts to this recipe?
You can use fresh cranberries, but you may need to adjust the sugar content to account for the tartness of fresh cranberries.
Butter provides the best flavor and texture in shortbread cookies, but you can use margarine as a substitute if needed.
Yes, you can freeze the dough for up to a month before baking. Let it thaw in the refrigerator before slicing and baking.
These cookies can be stored in an airtight container for up to a week at room temperature.
You can add chopped nuts like walnuts or pecans for added crunch and flavor.
Helpful Tips:
- For a more intense orange flavor, add a few drops of orange extract.
- Drizzle with white chocolate for an extra decadent touch.
- Substitute half of the all-purpose flour with almond flour for a nutty twist.
- Roll the dough in coarse sugar before slicing for a sparkly finish.
- Chill the dough log before slicing for cleaner cuts.
Expert Secrets:
- Bake the cookies until just golden around the edges for a tender, crumbly texture.
- Make sure your butter is truly softened for a smooth dough.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
- The orange zest should be finely grated for the best citrus flavor.
- Experiment with different citrus fruits like lemon or lime for variety.