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Cranberry orange shortbread cookies with red cranberry pieces and orange zest flecks baked into pale golden rounds.

Cranberry Orange Shortbread Cookies

Buttery cranberry orange shortbread cookies with crisp edges, orange zest, and tart cranberry pieces, sliced and baked in 20 minutes. Makes 30 cookies.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method

Ingredients
  

  • 1 cup butter 227 g, allowed to soften at room temperature
  • 3/4 cup powdered sugar 90 g
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour 240 g
  • 1 Tablespoon orange zest
  • 1 cup fresh cranberries 100 g, chopped
  • 3 Tablespoons granulated sugar 37.5 g, for dusting atop unbaked cookies

Method
 

  1. Prepare a baking sheet by lining it with parchment paper; if you don't have any, use an ungreased baking sheet.
  2. Coarsely chop the fresh cranberries using a food processor or a sharp knife; set them aside.
  3. In a large mixing bowl or the bowl of a stand mixer, beat together the butter, powdered sugar, vanilla extract, and almond extract until light and fluffy, about 2 minutes.
  4. Add the all-purpose flour and mix with clean hands just until combined.
  5. Gently fold in the chopped cranberries and orange zest.
  6. Divide the dough into three equal portions and roll each into a log shape; wrap in plastic wrap and refrigerate for 30 minutes.
  7. Unwrap the dough and slice cookies into 1/4-inch thick slices using a sharp knife.
  8. Dip the top and roll the sides of the cookies in a small bowl with the 3 tablespoons granulated sugar.
  9. Place unbaked cookies on the prepared baking sheet, 2 inches apart.
  10. Bake in a 300°F (150°C) oven for 17 to 20 minutes; the bottom of the cookies will be light golden brown when done.
  11. Cool on a wire rack and enjoy!