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To make delicious Cranberry Orange Shortbread, you need: - 1 cup unsalted butter, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - Zest of 1 large orange - 2 cups all-purpose flour - ½ cup dried cranberries, chopped - ¼ teaspoon salt - ½ cup granulated sugar (for rolling) These ingredients create a rich, buttery cookie with a bright orange flavor and tart cranberries. You can add some twists to the basic recipe. Here are a few ideas: - ½ cup chopped nuts (like walnuts or pecans) - 1 teaspoon almond extract instead of vanilla - A pinch of cinnamon or nutmeg for warmth These options can personalize your shortbread to suit your taste or mood. If you need substitutes, here are some easy swaps: - Use margarine instead of butter for a dairy-free option. - Powdered sugar can be replaced with granulated sugar, but the texture may change. - Dried cranberries can be swapped for raisins or dried cherries if you prefer. These substitutions can help you use what you have on hand while still making tasty shortbread. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This warms up your oven for baking. 2. Line a baking sheet with parchment paper. This helps prevent sticking. 3. In a large bowl, cream 1 cup of softened unsalted butter with ½ cup of powdered sugar. Mix until it looks light and fluffy. 4. Add in 1 teaspoon of vanilla extract and the zest of 1 large orange. Stir until everything combines well. 5. Gradually mix in 2 cups of all-purpose flour and ¼ teaspoon of salt. Keep mixing until the dough starts to come together. 6. Fold in ½ cup of chopped dried cranberries. Ensure they are evenly spread throughout the dough. 7. On a floured surface, shape the dough into a log about 2 inches wide. 8. Wrap the log tightly in plastic wrap and chill in the fridge for about 30 minutes. This step helps the dough firm up. 1. After chilling, take the dough out and slice it into rounds about ¼ inch thick. 2. Roll each round in ½ cup of granulated sugar for a sweet coating. 3. Place the cookies on the lined baking sheet, leaving about an inch of space between them. 4. Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges to know they are done. 1. Once baked, let the shortbread cool on the baking sheet for 5 minutes. 2. After that, transfer the cookies to a wire rack. This allows them to cool completely. 3. Enjoy your Cranberry Orange Shortbread with a cup of tea or coffee. Sharing these treats makes them even better! To get the best texture in your cranberry orange shortbread, follow a few simple steps: - Use unsalted butter. This gives you better control over the salt level. - Make sure your butter is soft. It should be at room temperature for easy mixing. - Cream the butter and sugar well. You want it light and fluffy for a tender cookie. - Chill the dough before slicing. This helps it hold its shape while baking. Enhancing the flavor of your shortbread is easy: - Use fresh orange zest. It gives a bright, vibrant taste. - Mix in some vanilla extract. This adds depth to the cookie's flavor. - You can also add a pinch of nutmeg or cinnamon for warmth. - Consider using a splash of orange juice in the dough for extra zest. Avoid these common mistakes to ensure perfect cookies: - Don’t skip chilling the dough. It helps prevent spreading. - Be careful not to overmix the dough. It can make the cookies tough. - Watch the baking time closely. Shortbread can go from golden to burnt quickly. - Don’t forget to let them cool on the rack. This keeps them crisp and tasty. Pro Tips Chill the Dough: Make sure to chill the dough for at least 30 minutes before slicing. This helps the cookies hold their shape while baking. Use Fresh Zest: For the best flavor, use fresh zest from a large orange rather than bottled extracts. Even Slices: Try to slice the dough evenly to ensure all cookies bake at the same rate. Storage Tips: Store the cooled cookies in an airtight container to keep them fresh for longer. {{image_2}} You can make your cranberry orange shortbread even more special. Just melt some chocolate! After baking the cookies, dip half of each cookie into melted dark or white chocolate. Let them cool on parchment paper until the chocolate hardens. This adds a rich taste and looks great on a plate. Want a gluten-free version? Replace all-purpose flour with a gluten-free blend. You can find many good options at stores. Make sure the blend has xanthan gum. This helps the cookies hold together. Follow the rest of the recipe as is, and you’ll have tasty gluten-free treats. You can also add nuts or spices for more flavor. Chopped pecans or walnuts add a nice crunch. If you like spices, try adding a dash of cinnamon or nutmeg. Mix them into the dough with the cranberries. This simple change gives the cookies a new twist. To keep your leftover cookies fresh, place them in an airtight container. This will help them stay soft and delicious. You can store them at room temperature for up to five days. If you want to keep them longer, consider freezing them. Freezing shortbread is easy. First, let the cookies cool completely after baking. Next, place them in a single layer on a baking sheet. Freeze them for about one hour. After that, transfer the cookies to a freezer bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw at room temperature. Here are a few tips to keep your cookies fresh: - Store cookies away from direct sunlight. - Use parchment paper between layers if stacking them. - Keep cookies with different flavors separate to avoid mixing tastes. Following these steps will help your cranberry orange shortbread stay tasty and inviting! You can use dried cherries or raisins. They bring a sweet touch. Apricots or blueberries also work well. Just chop them small for even mixing. Yes, you can make the dough ahead of time. Chill the dough and wrap it well. You can keep it in the fridge for up to three days. You can also freeze it for longer storage, up to three months. Look for lightly golden edges. The center should stay pale. You can also touch the surface; it should feel firm but not hard. Serve these cookies on a pretty plate. You can dust them with powdered sugar for a nice touch. Pair them with tea or coffee for a delightful treat. Cranberry orange shortbread combines sweet and tart flavors with a rich texture. You can easily customize it with various ingredients. Each step, from prep to cooling, helps you achieve the perfect cookie. Use the tips to avoid common mistakes and elevate taste. Remember to store them right to keep them fresh. Enjoy making these delightful treats for your family and friends. Your homemade cookies will bring joy and smiles. Happy baking!

Cranberry Orange Shortbread Delight

A delightful shortbread cookie infused with orange zest and dried cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large orange zest
  • 2 cups all-purpose flour
  • 0.5 cup dried cranberries, chopped
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
  • Add the vanilla extract and orange zest to the butter mixture, mixing well until combined.
  • Gradually add the all-purpose flour and salt, mixing until the dough starts to come together.
  • Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
  • On a lightly floured surface, shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for about 30 minutes.
  • Once chilled, remove the dough from the refrigerator and slice it into ¼-inch thick rounds.
  • Roll each round in granulated sugar to coat, then place them on the lined baking sheet, spacing them about an inch apart.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for better slicing.
Keyword cookies, cranberry, orange, shortbread