Now, who doesn’t love a good shortbread cookie? But add a punch of orange and a tang of cranberry, and you’ve got yourself a party in your mouth. This recipe is the perfect blend of buttery, citrusy, and tart, making it impossible to eat just one.
Why This Recipe Works
- The combination of orange zest and dried cranberries offers a refreshing contrast to the rich, buttery shortbread.
- Using cold butter ensures the dough stays crumbly and tender, not greasy.
- A hint of vanilla extract rounds out the flavors, adding depth to every bite.
- The cookies are baked at a low temperature to prevent browning, keeping them perfectly pale and crisp.
- This recipe is incredibly versatile, allowing for numerous variations to suit any taste.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup dried cranberries, finely chopped
Equipment Needed
- Mixing bowl
- Electric mixer
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the cold, cubed butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The key here is to not overmix; you want to incorporate air but keep the butter cold for that perfect shortbread texture.
Step 2: Add Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Then, fold in the vanilla extract, orange zest, and chopped cranberries. The dough should come together but still be a bit crumbly. Tip: If the dough feels too dry, a teaspoon of cold water can help bring it together without making it sticky.
Step 3: Shape the Dough
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball. Flatten the ball into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking.
Step 4: Roll and Cut
Preheat your oven to 325°F. Roll the chilled dough to about 1/4 inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes, re-rolling the scraps as needed. Place the cookies on a parchment-lined baking sheet, spacing them about an inch apart.
Step 5: Bake to Perfection
Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden. The centers should remain pale. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra zing, brush the warm cookies with a simple orange glaze made from powdered sugar and orange juice.
Tips and Tricks
For those looking to elevate their orange cranberry shortbread cookies, consider these advanced tips. First, toasting the dried cranberries before adding them to the dough can intensify their flavor. Second, substituting half of the all-purpose flour with almond flour adds a nutty depth that complements the citrus and berry notes beautifully. Lastly, for a more pronounced orange flavor, add a few drops of orange extract along with the zest. Remember, the key to perfect shortbread is handling the dough as little as possible to keep it tender.
Recipe Variations
- Swap the cranberries for dried cherries or blueberries for a different berry twist.
- Add white chocolate chips to the dough for a sweeter, creamier cookie.
- Incorporate a teaspoon of cinnamon or cardamom for a warm spice note.
- Use lemon zest instead of orange for a brighter, more tangy flavor profile.
- For a festive touch, dip half of each cooled cookie in melted dark chocolate.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
While dried cranberries are recommended for their concentrated flavor and chewy texture, fresh cranberries can be used if finely chopped and patted dry to remove excess moisture. However, the texture and sweetness of the cookies will vary, so you might need to adjust the sugar accordingly.
How do I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 3 months. Just be sure to layer them between sheets of parchment paper to prevent sticking.
Can I make the dough ahead of time?
Absolutely! The dough can be made and refrigerated up to 2 days in advance, or frozen for up to a month. Just let it thaw slightly before rolling if frozen, to make the process easier.
Summary
These orange cranberry shortbread cookies are a delightful twist on a classic, offering a perfect balance of buttery, citrusy, and tart flavors. Easy to make and even easier to customize, they’re sure to become a new favorite.