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Cranberry Orange Shortbread Cookies

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Cranberry Orange Shortbread Cookies are buttery, rich, and packed with tart cranberries and fresh orange zest, perfect for the holidays with a crumbly texture and a pleasant burst of tartness.

Ingredients

Scale
  • 1 ¼ cup (155 g) all-purpose flour
  • ⅓ cup + 1 tablespoon (75 g) granulated sugar
  • 1 tablespoon (8 g) cornstarch
  • ¼ teaspoon salt
  • 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
  • ¼ cup (40 g) fresh cranberries, finely chopped
  • ½ tablespoon orange zest

Instructions

  1. In a large mixing bowl with the paddle attachment, mix flour, sugar, cornstarch, and salt.
  2. Add the cold butter cubes and mix until the butter is evenly dispersed throughout the flour, about 3 minutes, until the mixture resembles wet sand and forms a ball when squeezed.
  3. Stir in the chopped cranberries and orange zest.
  4. Turn the mixture onto parchment paper or a silicone mat and knead into a smooth ball.
  5. Place another sheet of parchment paper on top and roll the dough into a 4×12-inch rectangle.
  6. Freeze the dough for 20 minutes to firm up.
  7. Preheat the oven to 325°F.
  8. Slice the dough into 24 sticks and arrange them on a baking sheet lined with a silicone mat or parchment paper.
  9. Bake for 18-20 minutes or until lightly golden at the edges.
  10. Cool the cookies on a rack before serving.

Notes

Use fresh cranberries finely chopped for a tart burst in every bite. Chilling the dough makes slicing easier and helps retain cookie shape. Cornstarch adds a tender crumb texture.

Nutrition

Find it online: https://www.receipster.com/cranberry-orange-shortbread-cookies/

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