Cran-Orange Shortbread Cookies

Desserts | December 7, 2015 | By

Cran-Orange Shortbread Cookies

I’ve been obsessed with cranberry everything lately. I add them to my salads, sandwiches, oatmeal … you name it, I will probably eat it. So I knew I just had to make a cranberry cookie for #12daysofcookies.

Day 3: Cran-Orange Shortbread Cookies

Shortbread cookies are incredibly easy to make, only requiring three main ingredients – powdered sugar, flour and butter. Plus, you can add almost anything to these puppies for an interesting twist on a timeless favorite. I decided to add cranberries and oranges because, 1) well I’m currently obsessed with cranberries, and 2) cran-orange adds a refreshing, tangy taste to the otherwise buttery cookie. Bonus: your kitchen will smell like heaven when you bake it. Better yet, they only require 10 minutes of prep time!

12daysofcookies2015

A couple tips to make sure you get the best shortbread cookies ever:

  1. Roll out the cookies using powdered sugar. This way you can avoid adding extra flour to the cookie dough and changing the cookie consistency.
  2. Do not overbake! The best shortbread has a buttery, flakey consistency, while not being as hard as a brick.

I hope you enjoy!  

Cran-Orange Shortbread Cookies

Cran-Orange Shortbread Cookies
Yields 18
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Ingredients
  1. 1 Cup of Butter, Softened
  2. ½ Cup of Powdered Sugar + more to roll out the cookie dough
  3. 2 Cups of Flour
  4. ¼ Cup of Dried Cranberries
  5. Zest of 1 Orange
Instructions
  1. Finely mince the Cranberries and orange zest. Set aside.
  2. Using a stand mixer or electric mixer, combine the butter, powdered sugar and flour until creamy. The mixture may look crumbly, but keep mixing until it comes together. Add the cranberry-orange mixture and mix until fully combined.
  3. On a lightly sugared surface (use the extra powdered sugar), roll out the cookie dough until 1/4 an inch thick. Use the cookie cutter to cut out rounds. Place cookie dough on a parchment-lined sheet and bake at 350 degrees for approximately 15-18 minutes, or until the cookies have a light golden color.
Notes
  1. Tip: Use enough powdered sugar to keep the dough from sticking to the surface.
Adapted from The Comfort of Cooking
à la main http://alamain.net/
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