Orange Cranberry Shortbread

cassie thornburg


I needed a cookie. I didn't just want a cookie....I NEEDED a cookie. I didn't want to spend a lot of time or money on ingredients for this one......because like I said, I NEEDED a cookie. Now.
One of my "go-to" cookie recipes is shortbread. In my pantry, I had some orange-flavored cranberries (from Trader Joes) and one orange. SO I decided to add these to my basic recipe and VOILA! Yummy, Christmas shortbread! (Hereafter called, Orange Cranberry Shortbread).



★★★★★ 1 vote

15 Min
25 Min


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1/2 c
butter, softened
1/2 c
powdered sugar
2 tsp
orange zest
1 c
all purpose flour
1/2 c
dried cranberries, finely chopped with 1 tbl of flour


How to Make Orange Cranberry Shortbread


  • 1Preheat oven to 325
  • 2Cream the butter until light and fluffy. Add powdered sugar and orange zest. Blend until smooth.
  • 3Add flour and stir by hand - a heavy wooden spoon is best for this. Add cranberries. When the flour is completely mixed into the butter mixture, knead it with your hand about 5-6 times, until smooth.
  • 4Prepare a sheet pan with either parchment paper, or a silpat mat (if you have a shortbread pan, spray it lightly with vegetable oil spray).
  • 5Pat the dough into an 8 inch circle (you can also make this into a square to make sticks, but I like the wedge shape from a circle) right on the sheet pan. You can also roll it, if you have the patience..... You can make a fancy edge and flute it, or just leave it plain. It will still taste delicious.
  • 6Cut the dough into 8 wedges, leaving the circle of dough intact!
  • 7Bake for about 25-30 minutes, or until edges are lightly browned. Let the shortbread cool in the pan for about 8 minutes, then cut again and loosen the wedges apart. Cool wedges on racks.

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About Orange Cranberry Shortbread

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