Cranberry orange shortbread cookies offer tangy orange and cranberry flavor in every bite! These shortbread cookies are destined to be an instant hit with friends and family. Finely chopped cranberries and orange zest make these cookies perfect for holiday baking. Chop the dried cranberries as finely as possible.
PrintCranberry Orange Shortbread
This holiday-ready shortbread is flavored with finely chopped dried cranberries and orange zest. This shortbread will be an instant hit with friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Cookies, Shortbread, Cranberries
- Cuisine: American
Ingredients
Scale
- 1/2 cup dried cranberries
- 1 1/2 cup all-purpose flour
- 10 tablespoons softened butter
- 1/2 cup confectioners’ sugar
- finely grated zest of 1 orange
Instructions
- Preheat oven to 325 F.
- Line a baking sheet with parchment paper or lightly grease the pan.
- In a food processor, chopper, or by hand, chop the cranberries as finely as possible.
- combine the flour with the chopped cranberries in a mixing bowl. Add the softened butter, confectioners’ sugar, and orange zest. Mix until a soft dough has formed.
- Turn the dough out onto a lightly floured surface. Roll out the dough to about 1/4-inch to 1/3-inch in thickness with a lightly floured rolling pin. Cut out with cookie cutters or cut into strips with a sharp knife.
- Place them on the prepared baking sheet. Prick the cookies in a few places with a fork.
- Bake for 20 minutes or until just lightly browned on the bottoms.
- Makes about 1 1/2 to 2 dozen cookies, depending on size.
