Description
These melt-in-your-mouth Orange Cranberry Shortbread Cookies are a delightful holiday treat. They feature a buttery, crumbly texture with the perfect balance of tart cranberries and zesty orange, making them ideal for festive gatherings or gifting.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/2 cup Cornstarch
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter, cold and cubed
- 1 cup Fresh Cranberries, chopped
- 1 tablespoon Orange Zest
- 1 cup Powdered Sugar
- 2 tablespoons Orange Juice
Instructions
- In a large bowl, combine flour, sugar, cornstarch, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in chopped cranberries and orange zest. Knead lightly until a dough ball forms.
- Roll the dough into a 4×12-inch rectangle between parchment paper. Chill in the freezer for 20 minutes.
- Preheat oven to 325°F (160°C). Slice the chilled dough into 24 equal sticks and arrange on a lined baking sheet.
- Bake for 20 minutes, or until lightly browned at the edges.
- Let cookies cool on a wire rack for 5 minutes.
- Whisk together powdered sugar and orange juice for the glaze. Drizzle over cooled cookies.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
- Freeze cookies for up to 3 months. Thaw in the fridge or at room temperature.
- For a different texture, you can use dried cranberries instead of fresh.
- Consider adding chopped nuts like pecans or walnuts to the dough for extra crunch.
- A pinch of cinnamon or nutmeg can be added for a warmer flavor.
- Experiment with lemon or lime zest for a citrus variation.
- For festive color, add red or green food coloring to the glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg