Name: Buttery Cranberry Orange Shortbread: 5 Irresistible Treats
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; 1 cup unsalted butter, softened; ½ cup white sugar; 1 teaspoon vanilla extract; Zest of 2 large oranges; 1 cup finely chopped dried cranberries; ½ cup finely chopped dried apricots

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Buttery Cranberry Orange Shortbread cookies are a delightful treat that blends the tartness of cranberries with the zesty freshness of oranges. These cookies are perfect for any occasion, be it a holiday gathering or a simple afternoon snack. Each bite of this soft cranberry orange shortbread melts in your mouth, making it hard to resist going back for more. With their buttery richness and a touch of sweetness, they truly embody the spirit of festive baking.

Why You’ll Love This Buttery Cranberry Orange Shortbread

This cranberry orange shortbread recipe is a must-try for several reasons. First, it’s incredibly easy to make, perfect for both novice and experienced bakers. Second, these cookies are not only delicious but also versatile; they can be enjoyed year-round or during special occasions. Third, the combination of flavors—sweet, tangy cranberries and zesty orange—creates a unique taste that will impress anyone. You can even customize them by adding a glaze for extra sweetness! The buttery cranberry orange cookies are also vegetarian and can be frozen for later enjoyment, making them a practical choice for meal prep. With a total time of only 45 minutes, they’re a quick way to whip up something special. Finally, they make a delightful gift during the holidays.

Ingredients for Buttery Cranberry Orange Shortbread

Gather these items:

1¾ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
Zest of 2 large oranges
1 cup finely chopped dried cranberries
½ cup finely chopped dried apricots

How to Make Buttery Cranberry Orange Shortbread Step-by-Step

Step 1: Whisk together flour, baking powder, salt, and nutmeg in a bowl; set aside.
Step 2: In a large bowl, cream the butter until smooth and pale. Add sugar and beat until light and fluffy.
Step 3: Mix in vanilla extract and orange zest until fragrant and fully combined.
Step 4: Add the dry ingredients in three additions, mixing gently until just combined. Knead the final portion by hand.
Step 5: Fold in the chopped cranberries and apricots evenly.
Step 6: Divide dough in half and shape into two logs (about 1½ × 7 inches). Wrap in parchment paper and refrigerate for at least 4 hours.
Step 7: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 8: Slice chilled dough into ¼-inch rounds and space 1 inch apart on baking sheets.
Step 9: Bake for 20–25 minutes, until the bottoms are lightly golden.
Step 10: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Pro Tips for the Best Buttery Cranberry Orange Shortbread

Keep these in mind:

Store cookies in an airtight container.
These cookies can be frozen for up to 3 months.
Feel free to substitute other dried fruits if desired.
For a festive touch, drizzle a cranberry orange shortbread with glaze before serving.
Ensure your butter is at room temperature for easier creaming.

Best Ways to Serve Buttery Cranberry Orange Shortbread

These cookies shine on their own, but here are some ideas to elevate your serving experience:

Serve with a hot cup of tea or coffee for a cozy afternoon treat.
Pair with fresh fruit for a refreshing contrast to the buttery sweetness.
Try them alongside a scoop of vanilla ice cream for a dessert twist.

How to Store and Reheat Buttery Cranberry Orange Shortbread

To keep your cookies fresh, store them in an airtight container at room temperature. If you want to prepare these cookies ahead of time, you can make the dough and freeze it for up to three months. When you’re ready to bake, just slice the frozen logs and bake as directed. This quick method makes them perfect for unexpected guests or last-minute gatherings.

Frequently Asked Questions About Buttery Cranberry Orange Shortbread

What’s the secret to perfect Buttery Cranberry Orange Shortbread?

The secret lies in using quality ingredients and ensuring your butter is softened correctly. This helps achieve that melt-in-your-mouth texture that makes these cookies irresistible.

Can I make Buttery Cranberry Orange Shortbread ahead of time?

Absolutely! The dough can be prepared and refrigerated or frozen. This makes it a convenient option for holiday baking or unexpected guests.

How do I avoid common mistakes with Buttery Cranberry Orange Shortbread?

To avoid common pitfalls, ensure you measure your ingredients accurately and do not overmix the dough. This helps maintain the soft texture of these delicious cookies.

Variations of Buttery Cranberry Orange Shortbread You Can Try

Experiment with these delightful twists on the classic recipe:

Substitute dried cherries for cranberries for a different flavor profile.
Add white chocolate chips for a sweet contrast to the tartness of the cranberries.
Incorporate nuts like pecans or walnuts for added crunch and flavor.
Make a cranberry orange biscuit by shaping the dough into rounds instead of logs.

For more delicious recipes, check out Cranberry Orange Pancakes or Cranberry Almond Shortbread Cookies.

For tips on baking, visit Last Recipes for inspiration.

Buttery Cranberry Orange Shortbread: 5 Irresistible Treats

Author: basmer
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Buttery Cranberry Orange Shortbread cookies with a delightful mix of cranberries and apricots.

Instructions

Whisk together flour, baking powder, salt, and nutmeg in a bowl; set aside.
In a large bowl, cream the butter until smooth and pale. Add sugar and beat until light and fluffy.
Mix in vanilla extract and orange zest until fragrant and fully combined.
Add the dry ingredients in three additions, mixing gently until just combined. Knead the final portion by hand.
Fold in the chopped cranberries and apricots evenly.
Divide dough in half and shape into two logs (about 1½ × 7 inches). Wrap in parchment paper and refrigerate for at least 4 hours.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice chilled dough into ¼-inch rounds and space 1 inch apart on baking sheets.
Bake for 20–25 minutes, until the bottoms are lightly golden.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.