Orange-Cranberry Shortbread Recipe

Orange-Cranberry Shortbread Recipe
Orange-Cranberry Shortbread Recipe photo by Taste of Home
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Orange-Cranberry Shortbread Recipe

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Holiday cookies should be extra-special, so I created this beautiful, delicious shortbread with cranberries, orange and holiday spices to both serve and give as gifts. Everyone loves them!—Lisa Speer, Palm Beach, Florida
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 15 min.

Ingredients

  • 1 cup dried cranberries, finely chopped
  • 3 tablespoons orange liqueur
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Gold colored or coarse white sugar, optional

Directions

In a small bowl, toss cranberries with liqueur, orange peel and vanilla. Let stand, covered, 1 hour.
In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking.
Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Orange-Cranberry Shortbread in Cookies & Candies Bookazine 2014, p20

  • 1 cup dried cranberries, finely chopped
  • 3 tablespoons orange liqueur
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Gold colored or coarse white sugar, optional
  1. In a small bowl, toss cranberries with liqueur, orange peel and vanilla. Let stand, covered, 1 hour.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture.
  3. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
  4. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking.
  5. Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Orange-Cranberry Shortbread in Cookies & Candies Bookazine 2014, p20

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