Cranberry 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.
Find it online: https://classic-recipes.com/cranberry-shortbread-recipe/