You know, there’s something incredibly special about baking during the holidays. It’s not just about the delicious treats; it’s the memories we create along the way. Last year, I whipped up a batch of Cranberry Orange Shortbread Cookies, and let me tell you, they were a hit! Everyone in the family loved them – and trust me, they disappeared fast.
I remember my kids hovering around the kitchen, their eyes lighting up at the sight of those vibrant red cranberries and the delightful scent of fresh oranges. It’s moments like these that make me feel grateful for the time spent together, especially during the holiday season. The kids couldn’t wait to help me mix and roll the dough, and I loved watching them get excited about baking. These cookies have become a wonderful tradition in our home.
Now, let me share with you why this recipe is a must-try. The combination of tart cranberries and sweet orange zest is perfect, offering a bright flavor that truly enhances the buttery shortbread base. They’re simple to make, even if you’ve never baked cookies from scratch before. Plus, rolling the dough into logs means you can slice and bake just what you need, which is great for busy days or last-minute visitors.
The fun part? They’re not just for the holidays! You could make these any time of year, and they’re fantastic for potlucks or as a sweet surprise for friends. The vibrant colors also make them a perfect addition to any festive table. You’ll find that your family and friends will start asking for these incredibly yummy cookies whenever there’s a celebration. So, are you ready to put on your apron and whip up a batch? Let’s get started!
How to Make Cranberry Orange Shortbread Cookies
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Ingredients
- 1 heaping cup fresh cranberries
- 1/2 cup granulated sugar
- Zest from one orange or tangerine
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Directions
- Start by finely chopping the fresh cranberries, setting them aside for later use.
- Next, grab your food processor and mix the softened unsalted butter, granulated sugar, and orange zest. Blend these ingredients together until they are well combined and creamy.
- Now, add the flour and vanilla extract into the mixture. Pulse the food processor about ten times, then briefly run it until you see the dough clump together.
- Gently incorporate the chopped cranberries by pulsing just enough to combine them into the dough—be careful not to overdo it!
- Move the dough to a lightly floured surface and work it with your hands until it becomes smooth without any crumbs.
- Form the dough into a log about 10-12 inches long, or longer if you want smaller cookies. Wrap the log in plastic wrap, smoothing the surface as you go, and twist the ends to secure it tightly.
- Put the wrapped dough in the refrigerator to chill for at least three hours or overnight. To maintain its shape while chilling, you can wrap it in a towel.
- When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Slice the chilled dough into thick rounds, about 1/3 inch each, placing them on the prepared baking sheet with two inches of space between them. Bake for 10-12 minutes—feel free to adjust the time if you prefer them a bit crisper. They should be pale on top and just start turning golden on the bottom.
- Allow your cookies to cool for a few minutes on the baking sheet, then transfer them to a cooling rack. Remember, they’ll firm up as they cool, so be gentle when moving them!
Storing Suggestion
To keep your delicious Cranberry Orange Shortbread Cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. You can also freeze them for up to three months—just make sure to place them in a freezer-safe airtight container or bag!
Cooking Tips
For a twist on flavors, consider experimenting with different citrus fruits. Lemon or lime zest can give a refreshing variation to the cookie. You could also add chopped nuts like pecans or walnuts for an extra crunch. If you like more sweetness, feel free to increase the sugar slightly, but don’t overdo it as the cranberries already add some tartness!
Serving Suggestions
These cookies are delightful on their own, but you can elevate your presentation by dusting them with some powdered sugar or drizzling a simple glaze over the top. They pair beautifully with a cup of tea or coffee, making them a perfect addition to your afternoon snack. Consider serving them on a festive plate during gatherings—they’re sure to impress your guests!
Ingredient Substitutions
If you’re out of cranberries, dried cranberries or even dried cherries can work well too. If you need a dairy-free option, substitute the unsalted butter with a dairy-free butter alternative. For a gluten-free version, try using a gluten-free all-purpose flour mix; just be sure to check that it contains a binding agent like xanthan gum.
Seasonal Variations
During summer months, you could swap cranberries with fresh blueberries or raspberries for a fruity explosion of flavor. In the fall, add a pinch of cinnamon or nutmeg to the dough to give those cookies a warm, spiced flavor. Don’t hesitate to experiment with fresh fruits that are in season!
Allergen Information
This recipe contains common allergens such as gluten and dairy. For a gluten-free option, ensure to use a certified gluten-free flour blend. If you’re avoiding dairy, use a plant-based butter substitute. Always read labels for any pre-packaged ingredients to ensure they meet your dietary needs.
FAQ
How do I know when the cookies are done baking?
Knowing when your cookies are done can be tricky. They should be pale on top with just a hint of golden color on the bottom. If they’re browning too quickly, you might want to lower the temperature or shorten the baking time. Keep a close eye on them as they bake!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to three days before baking. If you want to keep it longer, wrap it tightly and freeze it for up to three months. Just thaw it in the fridge overnight before slicing and baking.
What should I do if I don’t have fresh cranberries?
If you can’t find fresh cranberries, dried cranberries are a fantastic substitute. They will add a different texture and sweetness to the cookies. You can also try using frozen cranberries, just make sure to chop them finely and maybe reduce the sugar a little, as frozen cranberries can sometimes be sweeter.
Are these cookies suitable for shipping?
Yes! These shortbread cookies hold up well during shipping. Just be sure to package them carefully in an airtight container to prevent smashing. They make great gifts, especially when sent during the holiday season!
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, but be sure to choose a high-quality margarine for the best taste and texture. Keep in mind that this may slightly change the flavor of the cookies, so choose a margarine that has a buttery flavor for the best results.
What’s the best way to store leftover cookies?
Store any leftover cookies in an airtight container at room temperature. If you’d like them to last longer, you can freeze them in a freezer-safe container. Remember to layer them with parchment paper if you’re stacking them to avoid sticking!
Cranberry Orange Shortbread Cookies
Ingredients
- 1 heaping cup fresh cranberries
- 1/2 cup granulated sugar
- zest from an orange or tangerine
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Finely chop the fresh cranberries and set aside.
- In a food processor, combine unsalted butter, granulated sugar, and orange zest. Cream together until well mixed.
- Add flour and vanilla extract to the mixture. Pulse the food processor about 10 times, then run it briefly until the dough forms a lump or two.
- Gently fold in the chopped cranberries by pulsing just enough to mix them in, without over-processing.
- Transfer the dough to a lightly floured surface and shape it until no longer crumbly.
- Roll the dough into a log about 10-12 inches long. Wrap in plastic wrap and smooth the surface. Twist the ends to secure.
- Chill the dough for at least 3 hours or overnight. Wrapping it in a towel helps keep its round shape.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Slice the chilled dough into 1/3 inch thick pieces. Place on the cookie sheet, leaving a two-inch gap between cookies.
- Bake for 10-12 minutes, adjusting time for desired crispiness. Cookies should be pale on top and just golden on the bottom.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack.
