These Cranberry Shortbread Cookies combine the buttery richness of classic shortbread with the bright tartness of fresh cranberries and the vibrant zest of orange. Perfectly crisp and delicately sweet, they make a festive treat ideal for holiday gatherings or everyday snacking.
Total Time:3 hours 32 minutes
Yield:24 cookies
Ingredients
Cookie Dough
1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Zest of one orange or tangerine (orange part only, no pith)
2 cups all purpose flour
1 tsp pure vanilla extract
1 heaping cup fresh cranberries, roughly chopped
Instructions
Prepare cranberries: Roughly 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.
Add dry ingredients and flavor: Add the all purpose flour and vanilla extract to the butter mixture, pulsing about 10 times, then briefly run the processor until the dough just comes together into lumps.
Incorporate cranberries: Add the chopped cranberries to the dough and pulse just enough to evenly distribute them without over-processing.
Form dough: Turn the dough out onto a lightly floured surface and gently bring it together with your hands until no longer crumbly.
Shape into log: Form the dough into a log approximately 10-12 inches long. Wrap the log tightly in plastic wrap, smoothing with the wrap to maintain shape, and twist the ends to seal.
Chill dough: Refrigerate the dough log for at least 3 hours or overnight to firm up and maintain its shape.
Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Slice and arrange dough: Remove the chilled dough from the fridge and slice into 1/3 inch thick rounds. Place the slices on the prepared cookie sheet, spacing them about two inches apart.
Bake cookies: Bake the cookies for 12 minutes or slightly more if you prefer crispier cookies. They should be pale on top with lightly golden bottoms.
Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes as they are delicate when hot, then transfer them to a cooling rack to firm up completely.
Notes
Using a folded towel around the log during chilling helps keep its shape perfectly round.
For thinner or smaller cookies, reduce baking time slightly to prevent over-baking.
Fresh cranberries provide the best texture and flavor; frozen cranberries may be used but drain them well to avoid excess moisture.
If you prefer, substitute orange zest with tangerine or lemon zest for a different citrus note.
Make sure the butter is softened to room temperature to ensure smooth creaming and better dough consistency.
