There’s something truly magical about the combination of tart cranberries and zesty oranges that makes these cranberry orange shortbread cookies an absolute delight! The way the sweetness of the buttery shortbread plays off the tartness of the cranberries is just perfection. I remember making these with my grandmother during the holidays, and the smell of citrus wafting through the kitchen always made my heart skip a beat. Every bite is like a little celebration, and they’re perfect for sharing with friends or enjoying with a cup of tea. Trust me, you’ll want these in your life!
Ingredients List
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened (ensure it’s at room temperature for easy creaming)
- 1/2 cup powdered sugar (helps in achieving that melt-in-your-mouth texture)
- 1/4 cup granulated sugar (balances the sweetness)
- 1/2 teaspoon salt (enhances the flavors)
- 1 teaspoon vanilla extract (for a warm, inviting aroma)
- 1 tablespoon orange zest (freshly grated for vibrant flavor)
- 1 cup dried cranberries, chopped (look for the sweetened variety for a delightful contrast)
How to Prepare Cranberry Orange Shortbread
Making cranberry orange shortbread is a delightful journey that fills your kitchen with the most inviting aromas! Follow these steps closely to ensure your shortbread turns out perfectly each time. Don’t rush—each phase is crucial for achieving that melt-in-your-mouth texture and bright flavor.
Step 1: Preheat and Prepare
First things first—preheat your oven to 350°F (175°C). This step is key because a properly heated oven ensures even baking. While that’s warming up, grease a 9×9 inch baking pan to make sure your shortbread releases easily once it’s done.
Step 2: Creaming the Butter and Sugars
In a mixing bowl, cream the softened butter with the powdered and granulated sugars until the mixture is light and fluffy—about 3-5 minutes. This process is essential because it incorporates air into the butter, giving your shortbread that lovely tender texture. You want it to be pale and fluffy, not greasy!
Step 3: Mixing in Flavorings
Next up, add the vanilla extract and orange zest to the creamed mixture. This step is where the magic happens! The vanilla adds a warm undertone, while the orange zest brightens the flavor profile, making it fresh and exciting. Mix until just combined—don’t overdo it!
Step 4: Forming the Dough
Now, gradually incorporate the all-purpose flour and salt into the mixture. I like to do this in batches to avoid a flour explosion! Once the dough starts to come together, gently fold in the chopped cranberries. This way, you’ll evenly distribute those tart little bursts of flavor throughout your shortbread.
Step 5: Baking
Press the dough evenly into your prepared baking pan and pop it into the oven. Bake for 20-25 minutes or until the edges turn a lovely golden brown. You’ll know it’s done when the center feels slightly firm to the touch—just don’t overbake, as it will continue to set as it cools!
Step 6: Cooling and Cutting
Once baked, remove the shortbread from the oven and allow it to cool in the pan for about 10 minutes. This is super important—cutting it too soon can lead to crumbling! After cooling, transfer it to a wire rack to cool completely before slicing into squares. Enjoy the buttery goodness!
Why You’ll Love This Recipe
- Easy to make with simple ingredients—perfect for bakers of all levels!
- The delightful combination of tart cranberries and zesty orange creates a flavor explosion.
- These shortbread squares are ideal for gifting, holiday gatherings, or cozy afternoons with tea.
- They stay fresh for days, making them a fantastic make-ahead treat.
- Customizable—add a drizzle of icing or swap in your favorite dried fruits!
Tips for Success
To achieve the best texture, consider chilling your dough for about 30 minutes before baking. This helps the shortbread hold its shape and enhances the buttery flavor. If you’re looking to add a touch of sweetness, a simple icing made from powdered sugar and a splash of orange juice drizzled on top after cooling is a delightful addition. Also, don’t hesitate to experiment with the type of dried fruit you use—apricots or cherries can add a unique twist. Just remember, the key is to keep it simple and let those flavors shine!
Variations on Cranberry Orange Shortbread
If you’re feeling adventurous, there are so many fun ways to switch up this cranberry orange shortbread! Consider swapping out the dried cranberries for chopped dried apricots or cherries for a different fruity twist—just make sure they’re roughly the same size as the cranberries. You can also spice things up by adding a teaspoon of cinnamon or a pinch of nutmeg to the dough for a warm, cozy flavor. For a chocolatey touch, fold in some mini chocolate chips or drizzle melted chocolate on top once they’re cooled. The possibilities are endless, so have fun experimenting!
Nutritional Information
These cranberry orange shortbread squares are not only delicious but also fairly balanced in terms of nutrition! For each square, you can expect approximately 150 calories, 8g of sugar, and 10g of fat. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy in moderation!
FAQ Section
Can I use fresh cranberries instead of dried?
While you can use fresh cranberries, they’re much more tart, and you’ll need to adjust the sugar in the recipe to balance the flavors. Dried cranberries add a nice sweetness that complements the orange zest perfectly.
Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend. Make sure to check that your powdered sugar doesn’t contain any additives that might include gluten.
How should I store the shortbread?
Store your cranberry orange shortbread in an airtight container at room temperature for up to a week. They also freeze beautifully, so feel free to stash some away for later!
What can I do if my shortbread is too crumbly?
If your dough is crumbly, it may need a tiny bit more butter or a splash of milk to help bring it together. Just add a little at a time until it holds together.
Can I add nuts to the recipe?
Yes! Chopped walnuts or pecans can add a delightful crunch and richness. Just fold them in along with the cranberries.
Learn more about cranberry orange shortbread cookies for additional tips and variations.
Print
Cranberry Orange Shortbread: A Delectable Holiday Delight
- Total Time: 40 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
This cranberry orange shortbread recipe combines the tartness of cranberries with the zest of orange for a delightful treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and sugars until light and fluffy.
- Add the vanilla extract and orange zest, mixing until combined.
- Gradually incorporate the flour and salt until the dough forms.
- Fold in the chopped cranberries.
- Press the dough into a greased 9×9 inch baking pan evenly.
- Bake for 20-25 minutes or until the edges are lightly golden.
- Remove from oven and cool before cutting into squares.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Chill the dough for 30 minutes before baking for a firmer texture.
- Drizzle with a simple icing for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cranberry orange shortbread, shortbread recipe, dessert, baking
