Cranberry Shortbread Cookies

Rich shortbread cookies with dried cranberries and orange zest make these Cranberry Shortbread Cookies a wonderful cookie for the holidays or a rainy day.

Santa came early to my house because my new appliances are here! I seriously used my cooktop and ovens and the refrigerator was dying a slow death. Since we were switching from white to stainless and because GE was offering such great rebates, we decided to replace everything.

My hubby is currently installing everything, so the kitchen is a total disaster zone. I’ll hide in the office for now and write about the next cookie on my list: Cranberry Shortbread Cookies.

Why you have to make these cookies

I made these for our school’s staff luncheon, along with the Lacy Coconut Crisps and Sand Tarts (aka Pecan Snowball Cookies). I adapted todays recipe from Martha Stewart. They needed some extra zing so I added orange zest.

I love the hint of orange in these cookies. I’m a huge fan of citrus desserts and think they are the best desserts. These cookies do not require fancy cookie cutters. You roll the dough into a log then refrigerate it and slice off rounds to bake.

You can use dried cherries or cranberries – even raisins. It’s a nice change from the sugary cookies you find during the holidays.

Ingredients you need

• Butter: Unsalted softened butter is used for these cookies, giving them a shortbread taste and texture.
• Powdered sugar: For these cookies, powdered sugar is used and not granulated.
• Dried cranberries: You can use dried cherries, cranberries, apricots or raisins. For the larger fruits, chop them finely or else the cookie will not hold its shape.
• Orange zest: You can use grated orange or lemon zest. You can also skip this but you’ll be sorry….
• Other pantry items: vanilla extract, all purpose flour, salt

Step-by-step directions

1. In a medium-sized bowl cream together butter, powdered sugar and vanilla with a wooden spoon.

2. Add flour and salt and stir until well combined.

3. Mix in cherries and orange zest.

4. Dived dough into quarters. On a parchment paper, shape each portion into a log about 1 ½ inches in diameter and 4 inches long. Wrap logs tightly in parchment paper. Chill for 1 hour or up to 1 day. Dough can also be wrapped tightly in plastic and frozen up to 1 month.

5. With a sharp knife, slice dough into ¼-inch thick rounds. Rotate log as you cut to keep it from flattening. Place rounds onto a baking sheet lined with parchment paper or silicone baking mat 1 inch apart. Bake for 10 minutes at 325ºF, then rotate cookie sheet. Bake for an additional 10-15 minutes, or until edges are golden.

6. Let cookies cool on baking sheet 5 minutes. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.

Recipe tips and FAQs

Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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