Get the Recipe:
Cranberry Orange Shortbread
Cranberry orange shortbread combines the richness of shortbread with the bright flavors of cranberry and orange to make it extra festive!
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons almond flour
- 1/4 teaspoon baking powder
- pinch salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (82 g) confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange zest
- 1 1/2 to 1 3/4 cups (150 to 175 g) dried cranberries, chopped
Instructions
- Combine the flour, almond flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and confectioners’ sugar until light and fluffy. Stir in the vanilla, almond extract, and orange zest.
- Add the flour mixture, and mix on low speed. Don’t over-mix; mix just until combined.
- Fold in the cranberries, mixing just until evenly distributed.
- Divide the dough into two equal portions, and roll each portion into a log about 7 inches (17.75cm) long and 2 inches (5cm) in diameter. Wrap each log well in plastic wrap or parchment paper, and refrigerate at least 4 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Unwrap one log of cookie dough, and cut into 1/2-inch (1.25cm) slices. Place about an inch (2.5cm) apart on the prepared pans. Repeat with the remaining dough. If your kitchen is warm, chill for about 10 minutes before baking to minimize spreading.
- Bake one pan at a time for 12 to 15 minutes, or until the cookies are firm and very lightly browned.
- Place the pans on wire racks, and allow the cookies to cool for 5 to 10 minutes. Then transfer the cookies from the pans directly onto a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 5 days.
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