Best Cranberry Orange Shortbread Cookies Recipes
CRANBERRY-ORANGE SHORTBREAD COOKIES WITH APRICOTS
I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 5h10m
Yield 32
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
- Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
- Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
- Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 14.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 23.1 mg, Sugar 7.8 g
CRANBERRY-ORANGE SHORTBREAD COOKIES
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Provided by Kim
Categories Shortbread Cookies
Time 4h35m
Yield 32
Number Of Ingredients 10
Steps:
- Mix together flour, salt, baking powder, and ginger in a small bowl.
- Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g
CRANBERRY ORANGE SHORTBREAD COOKIES
Steps:
- In a stand mixer, cream the butter well until smooth and creamy. Add the powdered sugar slowly until incorporated. Add the vanilla, orange zest and salt and mix well. Add the flour and baking powder slowly until well incorporated. Slowly add the fresh cranberries and mix quickly.
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